Spicy Jalapeño Chicken Stir-Fry

 Kick Up Your Dinner with This Easy Spicy Jalapeño Chicken Stir-Fry

Looking for a fast, flavorful dinner that brings the heat? This Spicy Jalapeño Chicken Stir-Fry is bold, colorful, and comes together in just 20 minutes! Tender chicken breast, vibrant bell peppers, and fresh jalapeños are coated in a savory-sweet-spicy sauce made with soy, hoisin, and sriracha. It’s the perfect weeknight meal when you want something easy but exciting.

Serve it over steamed rice or noodles for a satisfying and healthy meal that will wake up your taste buds and fill your kitchen with irresistible aromas. Bonus? It’s made in one pan for minimal cleanup!

Ingredients You’ll Need

Here’s what you’ll need to make this quick and spicy stir-fry:

• 1 lb boneless chicken breast, cut into bite-sized pieces

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 green bell pepper, chopped

• 2 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 tbsp sriracha (adjust based on spice preference)

• 2 cloves garlic, minced

• 1 tbsp olive oil

• Salt and black pepper, to taste

• 1–2 fresh jalapeños, thinly sliced

• Chopped green onions and cilantro, for garnish

 How to Make Spicy Jalapeño Chicken Stir-Fry

Step-by-Step Instructions:

1. Sauté the Chicken:
   In a large skillet or wok, heat the olive oil over medium-high heat. Add chicken pieces and cook for 5–6 minutes, or until golden brown and fully cooked. Season with salt and pepper.

2. Add the Veggies:
   Toss in the red, yellow, and green bell peppers along with the minced garlic. Stir-fry for about 3–4 minutes until the veggies are slightly tender but still crisp.

3. Sauce It Up:
   Pour in the soy sauce, hoisin sauce, and sriracha. Stir well to coat all the chicken and vegetables evenly in the spicy glaze. Let it simmer for 1–2 minutes.

4. Add the Heat:
   Remove from heat and top with thin slices of fresh jalapeños, chopped green onions, and fresh cilantro.

5. Serve:
   Serve hot over rice or noodles. Optional: Add a squeeze of lime juice for extra brightness.

 Tips and Variations

• Less spicy? Reduce or skip the sriracha and use only one jalapeño with seeds removed.

• Add crunch: Toss in water chestnuts or snow peas during the last minute of stir-frying.

• Protein swap: Use shrimp, beef strips, or tofu instead of chicken.

• Gluten-free? Use tamari in place of soy sauce and double-check your hoisin.

 Storage & Reheating

• Store: Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat: Microwave on medium power or stir-fry in a skillet until hot. Add a splash of water or soy sauce to refresh the sauce.

• Freeze: Best enjoyed fresh, but it can be frozen for up to 1 month. Thaw in the fridge before reheating.

 Frequently Asked Questions

Q: Can I make this ahead of time?

A: Yes! Chop the veggies and mix the sauce ahead. Store separately in the fridge for up to 24 hours and stir-fry fresh when ready.

Q: Is this dish very spicy?

A: It has a noticeable kick, especially with fresh jalapeños and sriracha. You can adjust the spice level to your liking.

Q: What’s the best side dish to serve with it?

A: Steamed jasmine rice, brown rice, or stir-fried noodles work great.

 Final Thoughts + Call to Action

This Spicy Jalapeño Chicken Stir-Fry is your new go-to when you want bold flavor fast. It’s colorful, spicy, and full of texture—perfect for weeknights when you want something exciting on your plate without spending hours in the kitchen.

🔥 Try it tonight and tag @KimaRecipes on Instagram with your creations! Got a favorite spicy stir-fry trick? Let us know in the comments below!

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Healthy

Spicy Jalapeño Chicken Stir-Fry

Author: admin Courses: Dinner Recipe Keys: Vegan

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 10 mins Total Time 40 mins

Servings: 1 Calories: 367

Best Season: Suitable throughout the year

Description

Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 can of kidney beans, drained and rinsed
• ¹⁄₂ cup of tomato sauce
• ¹⁄₂ cup of vegan cheese, shredded
• ¹⁄₄ cup of diced bell pepper
• ¹⁄₄ cup of diced onion
• ¹⁄₄ cup of sliced mushrooms
• ¹⁄₄ cup of sliced olives
• 1 tsp of dried oregano
• 1 tsp of dried basil
• Salt and pepper (to taste)

Instructions

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1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

   

2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

3. Preheat the oven to 375°F (190°C) 🔥.

4. Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.

   

5. Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.

6. Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.

   

7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.

8. Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.

9. Serve hot ♨ and enjoy!

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 386kcal

% Daily Value *

Total Fat 16.7g26%

Saturated Fat 2.4g12%

Total Carbohydrate 56.5g19%

Sugars 7.5g

Protein 18.2g37%

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Vitamin A 302 IU

Vitamin C 12 mg

Calcium 135 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can also use other types of beans in this recipe, such as black beans or pinto beans.

Feel free to get creative and add your favorite pizza toppings to the mix!

Keywords: delicious, homemade, vegan pizza, cheese pizza