This jalapeño chicken recipe is a tastebud pleaser. Skip the take out and make this EASY copycat recipe instead. Ready in 30 minutes. This is our favorite go-to weeknight recipe. Sweet, spicy and customizable and inspired by our favorite takeout spot.
Why Make This Jalapeño Chicken Recipe
Jalapeño Chicken is spicy, sweet, and super satisfying. You can add more jalapeños to make it spicer if you'd like. Mine is mild/medium on the heat level.
This Jalapeño Chicken is very versatile. I prefer it served over white rice with a side of steamed broccoli but it's wonderful over a salad or in a wrap!
This meal is wonderful for meal prep. You can make it on a Sunday and enjoy it all week for lunch or dinner. The longer it sits the better the flavor gets.
Full of fresh ingredients with tons of flavor. The ginger really takes it over the top and you are going to love it.
- Chicken Breasts. I like to use high quality chicken breasts, you can also use chicken thighs if you's prefer. Chopped into small 1 inch cubes equal in size.
- Corn Starch. To help thicken the sauce and give the chicken a great texture you will love. You can also use arrow root in place of the cornstarch.
- Onions. Chopped yellow onion if my favorite, it is more mild and sweet in flavor it is also the more affordable. Feel free to use any on ion you have on hand or can grab from the grocery.
- Garlic. Chopped garlic cloves. I like to use fresh, it gives off a more aromatic flavor than the pre-minced jarred garlic.
- Ginger. Chopped fresh ginger is best. You can find this in the produce section at most grocery stores. You can also use jarred or paste which will be in the international aisle at the grocery store.
- Jalapeños. I use 2 -3 but if you want it more mild, only use one! Jalapeno is a main component in this recipe. It offers color and spice.
- Soy Sauce. Amino acids or tamari will also work. Low sodium soy sauce is what I use in particular. You can find it in the international aisle at your local grocery store.
- Brown Sugar. coconut sugar will also work! This helps to cut the heat from the jalapeño and balance out the saltiness by adding a deepened sweet flavor.
- Optional Ingredients. Red pepper flakes, to make it slightly spicer. The flakes offer some color to the dish as well. Cilantro is also another great garnish to add for a pop of color. I topped mine with some sesame seeds, but this is optional! I wanted to add a little texture to the chicken. You can fins sesame seeds in the international aisle with the soy sauce.
- Rice. I serve mine over white rice but choose any grain of choice. I like white rice because it is mild in flavor and it soaks up the sauce perfectly. Brown rice will also work, or make this healthier by using cauliflower rice.
How To Make Jalapeño Chicken
Step One. Prepare the chicken by patting it dry and cubing into equal size cubes. Heat olive oil in a skillet on medium high heat. Add the chicken to the skillet, sprinkle with salt and pepper and corn starch, brown the chicken on all the sides, about 7-9 minutes. Place chicken in bowl and set aside.
Step Two. Start your white rice if using, typically takes abut 30 minutes to make rice.
Step Three. Add chopped onion, garlic and ginger to the same skillet and sauté for about 3-5 minutes. In a medium sized bowl, whisk, water, soy sauce, brown sugar, red pepper flakes if using, jalapeños together. Add the chicken back into the skillet with the onions, ginger and garlic. Pour the sauce over the chicken. Keep it on medium/high heat. and bring the sauce to a simmer.
Step Four. Simmer the chicken and sauce for about 10-13 minutes or until sauce has thickened, and chicken is fully cooked and reached an internal temperature of 165º. Serve over rice and enjoy!
Tips & FAQ's
Make this dish vegetarian by swapping the chicken for tofu! Just adjust the cooking time a bit.
Make this more healthy by using coconut sugar or a calorie free brown sugar. Serve this over cauliflower rice to get more veggies into your diet.
This is great on it's own or you can serve it with a few other asian dishes and have a "takeout style" night! I love it with Sweet Chili Shrimp. Asian Cabbage Salad, Cashew Chicken are other great options.
Jalapeño Chicken Recipe Variations
- Protein Swaps. Tofu or shrimp would be good in place of chicken.
- Veggie Swaps. Add broccoli or bell peppers to this dish to add more veggies.
- Grain Swaps. Serve over quinoa, brown rice, salads or in a wrap. You can make this more keto friendly by serving over cauliflower rice.
- If you can't find fresh ginger, use a little ginger paste or ginger seasoning, found in the international aisle.
- Control the level of spice! Add more or less jalapeños to this dish to help control the spice to your liking.
Make Ahead & Storage Tips
Storage. Use an airtight resealable container to store this recipe in the refrigerator for up to 4 days. Freeze for up to 2 months.
If you are making this ahead of time to cut down on cook time, make the sauce for the chicken prior to cooking. Store in a glass bowl with plastic wrap or seal. You can also pre4p chicken by cutting it up into cubes ahead of time.
Other Spicy Dinner Recipes To Enjoy
- 1 tbsp olive oil
- 2 lbs chicken breasts boneless, skinless
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
- 2 tbsp corn starch
- ¼ cup yellow onion, chopped
- 3 garlic cloves, chopped
- 2 jalapeño, sliced *see notes
- ½ tbsp fresh ginger, chopped *see notes
- ⅓ cup soy sauce *see notes
- ⅓ cup water
- ¼ cup brown sugar
- 1 tsp red pepper flakes *optional!
- 1½ cups uncooked white rice *or any grain of choice
- Prepare the chicken by patting it dry and cubing into equal size cubes. Heat olive oil in a skillet on medium high heat. Add the chicken to the skillet, sprinkle with salt and pepper and corn starch, brown the chicken on all the sides, about 7-9 minutes. Place chicken in bowl and set aside. Add chopped onion, garlic and ginger to the same skillet and sauté for about 3-5 minutes.
- Start your white rice if using, typically takes abut 30 minutes to make rice.
- In a medium sized bowl, whisk, water, soy sauce, brown sugar, red pepper flakes if using, jalapeños together. Add the chicken back into the skillet with the onions, ginger and garlic. Pour the sauce over the chicken. Keep it on medium/high heat. and bring the sauce to a simmer.
- Simmer the chicken and sauce for about 10-13 minutes or until sauce has thickened, and chicken is fully cooked and reached an internal temperature of 165º Serve over rice and enjoy!