Description
This easy spicy jalapeño chicken stir fry features tender chicken thighs, fresh jalapeños, and a bold, savory sauce for a quick and satisfying meal packed with heat and flavor.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cooking oil of choice
- 3 cloves garlic, roughly chopped
- 2 tablespoon chili bean paste (Doubanjiang 豆瓣酱)
- 3 jalapeño peppers, seeded and chopped
- 1 teaspoon sugar
- 1 teaspoon salt (or to taste)
- 3 green onions, chopped (optional)
Instructions
- In a bowl or zip-top bag, combine chicken, cornstarch, soy sauce, and sesame oil. Marinate for at least 15 minutes (or up to overnight in the refrigerator).
- Remove stems and seeds from jalapeños and chop into bite-sized pieces. To reduce heat, soak in water for 15 minutes, then drain.
- Heat cooking oil in a wok or large skillet over high heat. Add garlic and marinated chicken. Stir-fry for about 3 minutes until lightly browned.
- Stir in chili bean paste, chopped jalapeños, sugar, and salt. Cook for another 3 minutes, stirring frequently, until chicken is cooked through.
- Add green onions (if using) and stir-fry for 1 more minute. Remove from heat and serve hot.
Notes
- To control spice level, soak jalapeños in water before using.
- Substitute chicken breasts for thighs if desired.
- Add bell peppers or snap peas for extra veggies.
- Serve with steamed rice or noodles for a complete meal.
- Leftovers keep well in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 3g
- Sodium: 1050mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg