Jalapeño Chicken

Get ready to spice up your dinner game with this incredible Jalapeño Chicken recipe! If you’re a fan of bold, zesty flavors but want a healthier option than the typical deep-fried takeout, this dish is for you. It’s everything you love about the classic, with a lighter twist that doesn’t compromise on taste.

This recipe is perfect for those busy weeknights when you’re craving something quick, satisfying, and loaded with flavor. The combination of tender chicken, fiery jalapeños, and a savory sauce is simply irresistible, and the best part? It all comes together in no time.

Why You’ll Love This Recipe

Healthier Alternative: Skip the heavy, greasy fried version and opt for this pan-seared, flavor-packed take on jalapeño chicken. It’s lower in calories but just as satisfying.
Packed with Bold Flavors: The jalapeños add the perfect kick, while the garlic, soy sauce, and spices create a savory sauce that coats the chicken beautifully.
Quick and Easy: You can have this dish ready in under 30 minutes, making it ideal for weeknight dinners.
Customizable: Adjust the spice level to your liking or add extra veggies for a heartier meal.

INGREDIENTS

1 cup uncooked white rice, *or any grain of choice

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2 lbs chicken breasts, bonless/skinless

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½ cup corn starch , or arrowroot

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¼ tsp cracked black pepper

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¼ tsp sea salt

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1 tsp olive oil

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¼ cup yellow onion, chopped

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3 garlic cloves, chopped

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2 jalapeño, sliced,

½ tbsp fresh ginger, chopped, *see notes

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⅓ cup soy sauce , or tamari if gluten free

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⅓ cup water

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¼ cup brown sugar

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1 tsp red pepper flakes , *optional!

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½ tbsp cornstarch + ¼ tsp water , *

DIRECTION

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.
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.
In the same pan, add ½ 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 add it to the sauce – this is called a slurry).
Add the sauce to the skillet with the onion/garlic mix. Add the browned chicken back into the skillet with the onions, ginger and garlic. Keep it on medium/low heat. Bring the sauce to a simmer.
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!

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