If you’re craving a meal that’s bursting with color, bold flavors, and a little bit of a kick, Jalapeno Chicken with Bell Peppers is exactly what you need in your dinner routine! This easy stir fry brings together juicy chicken, crisp-tender peppers, and just the right amount of heat for a dish that’s as satisfying as it is vibrant.
Why You’ll Love This Recipe
- Packed with Fresh Flavor: Every bite bursts with zesty jalapeno, aromatic garlic, and sweet, crunchy bell peppers, making this dish a flavor-packed sensation.
- Quick & Easy: Dinner is on the table in just 20 minutes—perfect for busy weeknights when you want something speedy but still homemade and nourishing.
- Customizable Heat: Whether you’re a spice newbie or a chili aficionado, you can easily dial the heat up or down by adjusting the jalapenos to your liking.
- One-Pan Wonder: Fewer dishes, less fuss—everything comes together in a single skillet for easy cleanup!
Ingredients You’ll Need
The beauty of Jalapeno Chicken with Bell Peppers is in its simplicity: every ingredient is thoughtfully chosen to bring out bold flavors, appealing color, and perfect texture. Here’s what makes this dish truly sing—plus a few tips to help you get the most from each item!
- Boneless, skinless chicken breasts: Cut into bite-sized pieces, they’re the perfect blank canvas to soak up the tangy, spicy marinade.
- Soy sauce: Deep umami goodness that infuses the chicken and balances the sharper flavors.
- Sriracha: Adds a gentle, rounded heat—plus a touch of sweetness for balance.
- White vinegar or apple cider vinegar: Brings brightness and helps tenderize the chicken, making every bite extra juicy.
- Vegetable oil + sesame seed oil: This duo gives you a high-burning point for stir-frying plus a nutty, aromatic finish.
- Garlic (lots of it!): Finely chopped and used generously, garlic creates a savory base aroma.
- Jalapeno peppers: Thinly sliced, you can adjust the quantity for your perfect spice level. Pro tip: remove seeds for a milder dish.
- Bell peppers: Choose any color! Cut into chunks, they bring sweetness and delightful crunch.
- Sugar: Just a touch rounds out the heat and acidity, making the sauce irresistible.
- Ground pepper: Enhances the heat and earthiness of the final dish.
- Garam masala or curry powder: Either option will bring warmth, subtle depth, and that aromatic magic you crave in a great stir fry.
- Fresh cilantro: Chopped and scattered in at the end, it wakes up the entire dish with herbal, citrusy notes.
Variations
The beauty of Jalapeno Chicken with Bell Peppers is how easy it is to personalize. Feel free to use what you have on hand or switch things up to suit your family’s tastes or dietary preferences—the possibilities are endless and nearly foolproof!
- Swap the Protein: Try using boneless chicken thighs for a richer flavor, or go meatless with tofu or tempeh for a vegetarian twist.
- Tweak the Veggies: Add in snap peas, broccoli, or mushrooms for extra crunch, or use different colored bell peppers for a rainbow stir fry.
- Adjust the Heat: Use fewer jalapenos for a milder dish or add a pinch of red pepper flakes if you’re a true spice lover.
- Low-Carb Option: Replace the sugar with a touch of your favorite low-carb sweetener and serve over cauliflower rice.
How to Make Jalapeno Chicken with Bell Peppers
Step 1: Marinate Your Chicken
Start by combining soy sauce, sriracha, and vinegar in a bowl, then add your cubed chicken. Really work the marinade into the chicken so every piece gets a little love—this step ensures every bite is packed with savory, tangy goodness. Let the chicken marinate while you prep the peppers and other ingredients to maximize both flavor and tenderness.
Step 2: Sauté the Aromatics and Chicken
Heat up your skillet with both oils until shimmering, then toss in the garlic and sliced jalapenos. Sauté them for about 30 seconds—the fragrant aroma at this moment is everything! Add in the marinated chicken and let it cook until golden, about 5 minutes, stirring occasionally. Don’t forget to sprinkle in the sugar at this stage to subtly caramelize as the chicken browns.
Step 3: Add Bell Peppers and Finish Cooking
Time to add the bell peppers! Toss them into the pan and stir-fry alongside the chicken until the peppers are just tender but still bright and crisp—about 5 minutes. Avoid overcooking; you want the veggies to keep their texture and color. This is also where you can add in the ground pepper for that robust finish.
Step 4: Spice It Up and Garnish
Sprinkle in the garam masala or curry powder and give it all a good toss, letting those warm spices seep into every nook and cranny. Off the heat, add a flurry of fresh cilantro—you’ll instantly notice the fresh, zippy aroma. Serve immediately, piled onto plates or bowls, and finish with extra cilantro, sesame seeds, or a few raw jalapeno slices for a finishing flourish!
Pro Tips for Making Jalapeno Chicken with Bell Peppers
- Chicken Size Matters: Cut the chicken pieces evenly to ensure they cook at the same rate, preventing some bits from overcooking and others from being underdone.
- Optimize Jalapeno Heat: Control the dish’s spiciness by seeding the jalapenos or leaving seeds in for a fiery kick—just remember to wash your hands!
- Timing the Veggies: Add bell peppers when the chicken is nearly cooked to preserve their brightness and keep that perfect crunch.
- Garnish with Purpose: Use both fresh cilantro and a sprinkle of sesame seeds to enhance fragrance and add textural contrast right before serving.
How to Serve Jalapeno Chicken with Bell Peppers
Garnishes
For an irresistible finish, top your Jalapeno Chicken with Bell Peppers with a handful of chopped cilantro, some thinly sliced raw jalapeno for a punch of color and heat, and a scattering of toasted sesame seeds for gentle nuttiness. Each garnish brings a pop of freshness and waves of texture that make your plate extra inviting.
Side Dishes
This stir fry practically begs for something to catch all that flavorful sauce—think steamed jasmine or basmati rice, nutty quinoa, or even cauliflower rice for a lighter touch. For a more filling meal, pair with warm naan or a crisp, simple cucumber salad to cool things down.
Creative Ways to Present
Change things up by piling the Jalapeno Chicken with Bell Peppers into lettuce wraps for a fresh, hand-held dinner, or spoon it over a big platter of greens for a warm, spicy salad. For a festive table, serve in a sizzling cast iron pan and let everyone dive in family-style—colorful, interactive, and oh-so-fun.
Make Ahead and Storage
Storing Leftovers
Leftover Jalapeno Chicken with Bell Peppers keeps beautifully in an airtight container in the refrigerator for up to three days. Just be sure to cool everything to room temperature before sealing to keep those peppers crisp and the chicken juicy when you reheat.
Freezing
This dish is freezer-friendly! For best results, store cooled chicken and peppers in a freezer-safe container for up to two months. The peppers may soften a bit upon thawing, but the flavors will remain bold and delicious. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, simply warm your Jalapeno Chicken with Bell Peppers over medium heat in a skillet with a splash of water or extra soy sauce to prevent drying. Stir occasionally until hot throughout. The microwave works in a pinch, but I love the skillet method for restoring some of that just-cooked texture.
FAQs
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Can I make Jalapeno Chicken with Bell Peppers less spicy?
Absolutely! Simply reduce the number of jalapenos, remove the seeds, or substitute with a milder chili like poblano or Anaheim. You’ll still get great flavor without the intense heat.
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What’s the best way to cut bell peppers for this recipe?
Cut the bell peppers into 1-inch chunks for the ideal balance of crispness and quick cooking. Uniform pieces ensure even texture and that every forkful gets a pop of color and sweetness.
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Can I substitute the chicken breasts with another protein?
Yes! Boneless chicken thighs, beef strips, shrimp, or even tofu work well—just adjust the cooking time accordingly and follow the same marinade for maximum flavor.
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Is this dish suitable for meal prep?
It sure is! Jalapeno Chicken with Bell Peppers holds up deliciously for a few days, making it perfect for lunchboxes or busy weeknights. Store the cooked stir fry in portioned containers and reheat as needed.
Final Thoughts
I can’t wait for you to try this Jalapeno Chicken with Bell Peppers—it’s proof that weeknight dinners can be fast, colorful, and absolutely bursting with flavor. Gather your ingredients, fire up your skillet, and get ready to brighten up your evening meal with this unforgettable, crowd-pleasing stir fry!
Print
Jalapeno Chicken with Bell Peppers Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian
Description
Spice up your dinner with this flavorful Jalapeno Chicken stir-fry with colorful bell peppers. Tender chicken marinated in a zesty sauce, combined with the heat of jalapenos and the sweetness of bell peppers, makes for a delicious meal that’s quick and easy to prepare.
Ingredients
Chicken Marinade:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 2 tbsp white vinegar or apple cider
Stir Fry:
- 1 tbsp vegetable oil + 1 tsp sesame seed oil
- 10 cloves garlic, finely chopped
- 2–4 jalapenos, thinly sliced
- 2 whole bell peppers, cut into 1-inch pieces
- 1 tbsp sugar
- 1 tsp ground pepper
- 1 tsp garam masala or any curry powder
- 2 tbsp chopped fresh cilantro leaves
Instructions
- Marinate the Chicken: In a bowl, combine soy sauce, sriracha, and vinegar. Add chicken, mix well, and let it marinate.
- Cook the Chicken: Heat oils in a skillet, saute jalapeno and garlic, then add marinated chicken. Cook until golden, then add sugar.
- Add Peppers: Toss in bell peppers and cook until chicken is fully cooked but peppers are still crisp.
- Season and Serve: Add garam masala, mix well, and finish with cilantro. Serve garnished with sesame seeds and fresh jalapeno.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
