Pin it
This jalapeño chicken brings together sweet and spicy flavors in a quick stir-fry that's ready in 30 minutes. The cornstarch-coated chicken gets crispy while the sauce made with brown sugar, soy sauce, and fresh jalapeños creates that takeout-style glaze. Every bite delivers tender chicken with just enough heat that you can adjust based on how many peppers you use.
I make this constantly because it satisfies takeout cravings without the expense or wait time. The ability to control spice level means everyone in the family can enjoy it - I just separate a portion before adding extra jalapeños for those who want more heat.
Essential Ingredients for Best Flavor
- Boneless chicken breasts: Cut into 1-inch cubes; thighs work too for more moisture
- Olive oil: For browning the chicken
- Cornstarch: Creates crispy coating and thickens sauce; arrowroot substitutes for gluten-free
- Fresh garlic and ginger: Both chopped; provide aromatic base
- Yellow onion: Adds texture and flavor
- Fresh jalapeños: 2-3 for medium spice; adjust to preference
- Brown sugar: Balances heat and saltiness; coconut sugar works
- Low-sodium soy sauce: Provides umami without excess salt
- Red pepper flakes: Optional for extra heat
Complete Step-by-Step Instructions
- Prep and coat chicken:
- Cut 1.5 pounds chicken breast into 1-inch cubes. In a bowl, whisk together 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken and toss to coat evenly.
- Cook chicken:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add coated chicken in a single layer and cook 4-5 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
- Sauté aromatics:
- In the same skillet, add 1 diced onion and 2-3 sliced jalapeños (seeds removed for less heat). Cook 3-4 minutes until softened. Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger. Cook 30 seconds until fragrant.
- Make the sauce:
- To the skillet, add 1/3 cup low-sodium soy sauce, 1/4 cup brown sugar, 1/4 cup water, and 1/4 teaspoon red pepper flakes if using. Stir well and bring to a simmer. Cook 2-3 minutes until sauce thickens slightly.
- Combine and serve:
- Return chicken to the skillet and toss to coat with sauce. Cook 1-2 minutes until chicken is heated through and sauce clings to pieces. Serve immediately over rice with steamed vegetables.
Pin it
The **cornstarch coating** is what creates that restaurant-style texture where the sauce clings to the chicken instead of pooling at the bottom. The **brown sugar balances the jalapeño heat** while the fresh ginger and garlic provide depth.
Understanding Heat Control
Jalapeño heat varies by pepper and season. Start with fewer peppers and add more if desired. Removing all seeds and white ribs significantly reduces spice. Green bell peppers can replace jalapeños entirely for mild versions suitable for kids.
Achieving Proper Sauce Consistency
The cornstarch in the chicken coating plus the reduction from simmering creates the right thickness. If sauce seems thin, simmer longer uncovered. Too thick, add water by the tablespoon.
Meal Prep Considerations
This improves over 2-3 days as flavors meld. The jalapeño flavor intensifies, so use fewer peppers if making ahead. Store in airtight containers refrigerated for 4 days or frozen for 2 months.
Storage and Reheating
Refrigerate in airtight containers up to 4 days. Reheat in a skillet over medium heat with a splash of water to restore moisture, or microwave in 1-minute intervals. The chicken stays tender when reheated gently.
Pin it
This recipe shows how controlling a few variables - spice level, protein choice, serving format - makes one base recipe work for different preferences and dietary needs. The quick cooking time and customizable heat make it practical for regular rotation.
Frequently Asked Questions
- → Can I make this less spicy?
- Yes! Use green bell peppers instead of jalapeños, or reduce the amount of jalapeños to just one. You can also add extra brown sugar to balance the heat.
- → What can I use instead of cornstarch?
- Arrowroot powder works great as a substitute. You can also use regular flour, though the coating won't be quite as crispy.
- → Can I use chicken thighs instead of breasts?
- Absolutely! Chicken thighs work perfectly and stay extra juicy. Just cut them into similar sized pieces and follow the same cooking steps.
- → How do I store leftovers?
- Keep leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just note it gets spicier over time.
- → Is this recipe gluten free?
- It can be! Just swap regular soy sauce for tamari and make sure your cornstarch is certified gluten free. Everything else is naturally gluten free.
- → What should I serve with jalapeño chicken?
- White rice is classic, but you can also try brown rice, cauliflower rice, quinoa, or noodles. Steamed vegetables on the side make it a complete meal.