Spicy Jalapeño Chicken Stir-Fry

15 janvier 2026 par Chef Hanna Zest

Introduction

Fast, bold, and ready in a flash this Spicy Jalapeño Chicken Stir-Fry is a go-to for busy weeknights. Sliced chicken cooks quickly and picks up a sticky sweet-salty finish from soy and honey. Bright jalapeños and a crisp bell pepper add heat and crunch without slowing you down. Serve over rice and you have a complete meal in one skillet. If you want another speedy chicken idea for nights when you crave bold flavors, try our crispy spicy chicken sandwich.

Why This Recipe Works

This recipe is built for speed without sacrificing flavor. Thinly sliced breast cooks through in about five to seven minutes so you spend less time at the stove and more time eating. Stir-frying allows high heat to sear the chicken and keep vegetables crisp-tender. A two-ingredient sauce of soy and honey creates a glossy finish that clings to every bite. Using sliced jalapeños means heat is distributed evenly so the spice level is consistent. The recipe needs only one skillet and basic pantry items, which keeps cleanup minimal and weeknight stress low.

Flavor and Texture

Heat from the jalapeños is bright and immediate while the honey smooths edges into a gently sweet counterpoint. Soy sauce adds umami and salt without a heavy sauce that weighs down the dish. Bell pepper and onion give refreshing crunch and a mild sweetness as they caramelize slightly in the pan. Garlic boosts savory depth and ties the flavors together. Overall you get a mix of tender chicken, crisp vegetables, and a shiny, punchy glaze that’s satisfying and straightforward.

Ingredients

1 lb chicken breast, sliced
2 tablespoons vegetable oil
1 cup jalapeños, sliced
1 bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon honey
Salt and pepper to taste
Cooked rice for serving

Step by Step Instructions

Heat the vegetable oil in a large skillet over medium-high heat.
Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes.
Add the jalapeños, bell pepper, onion, and garlic, and stir-fry for an additional 3-4 minutes until vegetables are tender.
Stir in the soy sauce and honey, mixing well.
Season with salt and pepper to taste.
Serve hot over cooked rice.

Quick Tips and Shortcuts

Slice the chicken and vegetables ahead of time to shave off prep minute in the evening. Use pre-sliced jalapeños if your store carries them to save chopping time. If you prefer less heat, remove seeds and membranes from the jalapeños or use half jalapeños and half mild peppers. A nonstick or well-seasoned cast-iron skillet helps you sear quickly without sticking so the glaze stays on the food. For a faster rice option, switch to microwaveable steam rice and warm it while the stir-fry cooks. For another one-skillet spicy option, check the one-pot spicy garlic butter chicken tortellini for different textures and saucy comfort.

Storage and Meal Prep

Cool leftovers to room temperature within two hours, then store in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat with a splash of water to refresh the glaze and loosen any dried sauce. For meal prep bowls, pack rice separate from the stir-fry to keep textures fresh and assemble just before eating. Freeze only if you plan to reheat in a covered skillet from frozen to protect texture; expect a slight softening of vegetables after freezing.

Short Closing Note

This recipe is fast, flexible, and excellent for busy cooks who want bold flavor with minimal fuss. Swap peppers or dial the heat to make it your own.

Conclusion

For a related take on jalapeño and bell pepper flavors with a sweet-spicy balance, see Jalapeno Chicken with Bell Peppers recipe.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.