Description
This Spicy Jalapeño Chicken is a fiery, flavorful dish that combines tender chicken breast with fresh jalapeños, garlic, and a spicy, slightly sweet sauce. Perfect for spice lovers, this recipe pairs beautifully with steamed rice, noodles, or a crisp salad for a balanced meal.
Ingredients
Units
Scale
- 500 g (1 lb) chicken breast, cut into bite-sized pieces
- 3 fresh jalapeños, sliced (seeds removed for less heat)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional)
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or lime juice
- 2 tablespoons sriracha or your favorite hot sauce
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Sesame seeds and chopped green onions (for garnish)
Instructions
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Prepare the chicken:
- Season the chicken pieces with salt and pepper.
- In a small bowl, mix the soy sauce, honey, rice vinegar, and sriracha to create the sauce. Set aside.
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Cook the chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook until golden brown and cooked through (about 5-7 minutes). Remove from the pan and set aside.
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Sauté the aromatics:
- In the same pan, add a little more oil if needed.
- Add the garlic, ginger, and jalapeños, and sauté for 2-3 minutes until fragrant.
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Combine and thicken:
- Return the chicken to the pan and pour in the sauce mixture.
- Stir to coat the chicken evenly. If you prefer a thicker sauce, mix the cornstarch with 2 tablespoons of water and add to the pan.
- Let it simmer for 2-3 minutes until the sauce thickens.
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Serve:
- Garnish with sesame seeds and green onions.
- Serve hot with steamed rice, noodles, or stir-fried vegetables.
Notes
- Adjust the heat level by using fewer jalapeños or omitting the seeds for a milder version.
- Swap chicken breast for thighs for a juicier result.
- Add bell peppers or mushrooms for extra veggies and color.