Description
Quick and easy Jalapeño Chicken Stir Fry recipe with tender chicken thighs, fresh jalapeños, and Sichuan chili bean paste. Ready in 30 minutes with simple ingredients. Perfect weeknight dinner that’s spicy, flavorful, and better than takeout!
Ingredients
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)
Instructions
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!
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!
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!
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.
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!
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!
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese/Sichuan-Inspired