This jalapeño chicken recipe is a crowd pleaser. Skip the take out and make this easy, homemade 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. Add more jalapeños to make it spicer if you’d like, or cut them back to make it more mild YOU get to decide the heat.

This recipe 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.

Lots of aromatics and flavor in every bite. The ginger really takes it over the top and you are going to love it.

Ingredients Needed

• 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 for a gluten free option!

• 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.

• 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.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

How To Make Jalapeño Chicken

Step One. Start to cook the rice if using, according to package instructions. Typically it takes about 20 minutes to make rice. Prepare the chicken by patting it dry with a paper towel and cubing into equal 1 inch size cubes.

Step Two. In a bowl, add corn starch, salt, and pepper and whisk well. Heat olive oil in a skillet on medium high heat. Add the chicken to the cornstarch bowl and mix well to ensure even coating. Add the chicken to the heated pan, brown on all the sides, about 7-8 minutes. Place chicken in bowl and set aside.

Step Three. In the same pan, add 1/2 tsp of oil if needed. Next, add chopped onion, garlic, ginger, jalapeño to the same skillet and sauté for about 3 minutes. In a medium sized bowl, whisk, water, soy sauce, brown sugar, red pepper flakes and cornstarch slurry (mix the corn starch with the water and ad it to the sauce).

Step Four. Add the sauce to the skillet with the onion/garlic mix. Add the chicken back into the skillet with the onions, ginger and garlic. Keep it on medium/low heat. Bring the sauce to a simmer.

Step Four. Simmer the chicken and sauce for about 4-6 minutes or until sauce has thickened, and chicken is fully cooked and reached an internal temperature of 165º. Add optional sesame seeds for garnish and serve over rice and enjoy warm!

Chicken Breasts. Chicken thighs will work well as a substitute.

Brown Sugar. Maple syrup or honey will work in place of the sugar if needed.

Corn Starch. In addition to arrowroot, you can also batter the chicken in flour however it won’t give quite the same texture!

To Make this Gluten Free; Use amino acids or tamari in place of soy sauce. Use arrowroot in place of the corn starch.

Rice. Serve Jalapeño Chicken over brown rice, salad or you can add it to a wrap. Use any grain of choice!

Recipe FAQ’s

Recipe Tips

Use Low Sodium Soy Sauce. Low sodium will help cut down the sodium amount.

If you Make It Too Spicy; don’t worry! Just add more brown sugar to the mix to help equal things out a bit.

Jalapeños Chicken Gets Spicy With Time. If you meal prep this, it will get a little more spicy with leftovers so keep that in mind when measuring jalapeños.

Serving Suggestions

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.

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 Asian Inspired Meals

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