Jalapeño Chicken Stir Fry

Jalapeño Chicken Stir Fry is a flavor-packed, quick weeknight dinner that brings restaurant-quality taste right to your kitchen! With tender chicken thighs, fresh jalapeños, and the deep umami punch of chili bean paste, this stir-fry delivers bold flavors in under 30 minutes. It’s spicy, savory, and seriously addictive!

Love More Dinner Recipes? Try My Mushroom Chicken with Mashed Potatoes or this Sheet Pan Honey Dijon Chicken next.

Why You’ll Love This Recipe

Bold, vibrant, and bursting with fresh flavor, this stir fry brings together tender chicken, crisp veggies, and spicy jalapeños for the perfect balance of heat and savory goodness. Everything cooks up in minutes, making it an easy, weeknight-friendly meal that’s both energizing and satisfying.

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Ingredient List

For the Chicken Marinade:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil

For the Stir Fry:

• 1 tablespoon cooking oil (vegetable, avocado, or peanut oil)
• 5 cloves garlic, roughly chopped
• 1 tablespoon chili bean paste
• 3 jalapeño peppers, seeded and chopped
• 1 teaspoon sugar
• Salt, to taste
• 1 green onion, chopped (optional)

Why These Ingredients Work

Chicken Thighs: I’m Team Thighs all the way for stir-fries! They stay tender and juicy even with high heat cooking, unlike chicken breasts which can dry out if you blink. The dark meat also has more flavor that stands up beautifully to bold seasonings.

Cornstarch: This is the magic ingredient that gives Chinese restaurant-style chicken that silky, velvety coating. It also helps seal in moisture and creates a light sauce when it hits the wok.

Chili Bean Paste (Doubanjiang): This fermented Sichuan paste is PACKED with umami, saltiness, and heat. It’s the soul of this dish! The fermentation creates complex, savory flavors you just can’t get any other way.

Fresh Jalapeños: Unlike dried chilies, fresh jalapeños add brightness, a touch of grassiness, and a crisp texture. They bring heat but also FLAVOR – not just fire.

Sesame Oil: Use the toasted kind for a nutty, aromatic finish that screams “authentic Asian cooking.” A little goes a long way!

Sugar: Just a teaspoon balances the heat and saltiness, rounding out all the flavors without making it sweet.

Essential Tools and Equipment

• Wok or large skillet (12-inch works great)
• Mixing bowl or zip-top bag for marinating
• Sharp knife for chopping
• Cutting board
• Wooden spoon or spatula for stirring

How To Make Jalapeño Chicken Stir Fry

Step 1: Marinate the Chicken

In a bowl or zip-top bag, combine the chicken pieces with cornstarch, soy sauce, and sesame oil. Mix everything together until the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to overnight in the refrigerator if you’re meal prepping. This step is CRUCIAL for tender, flavorful chicken!

Step 2: Prep the Jalapeños

Remove the stems and seeds from your jalapeños, then chop them into bite-sized pieces. Heat-sensitive friends, listen up: If you want to tame the spice, soak the chopped jalapeños in cold water for 15 minutes, then drain well. And PLEASE wear gloves when cutting – trust me on this, especially if you wear contact lenses!

Step 3: Get Your Mise En Place Ready

Chop your garlic and green onions. Have everything measured and within arm’s reach. Stir-frying happens FAST, so you don’t want to be scrambling for ingredients once that wok gets hot!

Step 4: Cook the Chicken

Heat your cooking oil in a wok or large pan over HIGH heat until it’s shimmering. Add the chopped garlic (it should sizzle immediately!) and the marinated chicken. Spread it out in a single layer if possible and let it sear for about 30 seconds before stirring. Stir-fry for about 3 minutes total until the chicken is lightly browned and about 80% cooked through.

Step 5: Add the Flavor

Stir in the chili bean paste, chopped jalapeños, sugar, and a pinch of salt. Keep that heat on high and stir-fry for 3-4 more minutes, tossing frequently, until the chicken is fully cooked and everything is beautifully coated in that gorgeous reddish sauce. The jalapeños should still have a bit of crunch!

Step 6: Finish and Serve

Toss in the green onions if using, give everything one final stir for about 1 minute, then remove from heat. Serve immediately while it’s piping hot!

You Must Know

HIGH HEAT IS KEY: Stir-frying requires HIGH heat to get that restaurant-quality sear and “wok hei” (breath of the wok). Don’t be timid! Your kitchen might get a little smoky, but that’s what tells you you’re doing it right.

Don’t Skip the Marinade: Even 15 minutes makes a huge difference. The cornstarch creates that velvety texture, and the soy sauce and sesame oil infuse the chicken with flavor from the inside out.

Personal Secret: I always let my chicken come to room temperature for 10 minutes before cooking. Cold chicken hitting a hot wok brings down the temperature too much and you end up steaming instead of searing. Room temp chicken = better browning!

Pro Tips & Cooking Hacks

• Brand Matters for Chili Bean Paste: Lee Kum Kee and Pixian are my go-to brands. The cheap stuff just doesn’t have the same depth of flavor. Look for it at Asian supermarkets or order online.
• Control Your Heat Level: Start with 2 jalapeños if you’re heat-sensitive, or go up to 4-5 if you’re a spice warrior. You can also leave some seeds in for extra kick!
• Prevent Sticking: Make sure your wok is properly heated before adding oil, and don’t move the chicken around constantly – let it sear!
• Gluten-Free Swap: Use tamari instead of regular soy sauce and double-check your chili bean paste label (most are naturally gluten-free, but always verify).
• No Wok? No Problem: A large cast-iron skillet or stainless steel pan works great. Just make sure it’s big enough that ingredients aren’t crowded.

Flavor Variations / Suggestions

Extra Veggies: Add sliced mushrooms, bell peppers, or zucchini along with the jalapeños. Baby bok choy or spinach can be tossed in right at the end.

Sweeter Version: Add a tablespoon of honey or hoisin sauce for a sweet-spicy profile.

Thai-Inspired Twist: Swap the chili bean paste for Thai red curry paste and add fresh basil at the end.

Numbing Spice: Add ½ teaspoon Sichuan peppercorns with the garlic for that tingly “ma la” sensation.

Protein Swap: This works beautifully with shrimp (cook for 2-3 minutes total) or cubed tofu (press it first!).

Make-Ahead Options

Marinate Overnight: Prep and marinate the chicken the night before. It’ll be even more flavorful and you’ll cut your cooking time in half!

Meal Prep the Veggies: Chop your jalapeños, garlic, and green onions up to 2 days ahead. Store in separate airtight containers in the fridge.

Batch Cook: This recipe doubles easily! Make a big batch and store leftovers in the fridge for up to 4 days. It actually tastes even better the next day once the flavors have married.

Freezer-Friendly: You can freeze the marinated (uncooked) chicken in portions for up to 3 months. Thaw overnight in the fridge before cooking.

Recipe Notes & Baker’s Tips

• Why Chicken Thighs? They’re more forgiving than breasts and stay juicy even if you accidentally overcook them slightly. The extra fat means more flavor too!
• Finding Doubanjiang: Can’t find it locally? Amazon carries it, or try any Asian grocery store in the condiments aisle. It’s worth seeking out – there’s really no perfect substitute.
• Texture is Everything: The chicken should be tender, the jalapeños should have a slight bite, and the sauce should cling to everything without being gloopy.
• Serving Size: This makes 4 moderate servings as a main dish with rice, or 6 servings if you’re serving multiple dishes family-style.

Serving Suggestions

Serve this beauty over steamed jasmine rice or brown rice to soak up all that amazing sauce. It’s also fantastic with:

• Cauliflower rice for a low-carb option
• Rice noodles for a different texture
• Quinoa for extra protein
• Asian slaw on the side for crunch and freshness
• Cucumber salad to cool down the heat

Garnish with extra sliced green onions, toasted sesame seeds, or fresh cilantro. And honestly? A cold beer or iced tea is the perfect pairing!

How to Store Your Jalapeño Chicken Stir Fry

Refrigerator: Store in an airtight container for up to 4 days. The flavors actually deepen overnight!

Freezer: Transfer cooled stir-fry to freezer-safe containers for up to 3 months. The texture of the jalapeños may soften slightly upon thawing, but the flavor remains delicious.

Reheating: Reheat in a skillet over medium-high heat for best results, stirring frequently until heated through (about 5 minutes). You can also microwave in 1-minute intervals, stirring between each. Add a splash of water or chicken broth if it seems dry.

Allergy Information

Contains: Soy (in soy sauce and chili bean paste), sesame

Gluten: Can be made gluten-free by using tamari instead of soy sauce and checking that your chili bean paste is certified gluten-free.

Dairy-Free: This recipe is naturally dairy-free!

Nut-Free: If using peanut oil, substitute with vegetable or avocado oil for nut allergies.

Low-FODMAP Adaptation: Omit garlic and green onions, use garlic-infused oil instead.

Questions I Get Asked A Lot

I can’t find chili bean paste, what can I substitute?

While nothing is quite the same, you can use 1 tablespoon of gochujang (Korean chili paste) mixed with 1 teaspoon of miso paste. Or try sambal oelek with a splash of soy sauce. The flavor profile will be different but still delicious!

Can I make this in advance for meal prep?

Yes! This is actually perfect for meal prep. Cook the full recipe, let it cool completely, then divide into meal prep containers with rice. It keeps beautifully in the fridge for 4-5 days. The flavors get even better as it sits!

My stir-fry turned out watery, what happened?

This usually means the heat wasn’t high enough, or there was too much moisture. Make sure your wok is screaming hot before you start, don’t overcrowd the pan (cook in batches if needed), and ensure your chicken isn’t wet when it goes in. Also, don’t cover the pan – stir-frying needs that evaporation!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how spicy you made yours!