Description: A vibrant and flavorful stir-fry featuring tender chicken, crisp bell peppers, and a spicy jalapeño kick, all coated in a savory sauce. This recipe is quick, easy, and customizable to your preferred spice level. Serve it over rice or noodles for a complete and satisfying meal.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 2 tbsp white vinegar or apple cider vinegar
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp vegetable oil
- 2 jalapeños, sliced (adjust to your spice level)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 small onion, sliced
- Salt & pepper to taste
- Green onions & sesame seeds for garnish (optional)
Preparation:
This recipe is best prepared by following a few simple steps. Before you begin cooking, make sure to have all of your ingredients prepped, measured, and ready to go.
Step 1: Marinating the Chicken. The first step is to tenderize and infuse the chicken with flavor. In a medium-sized bowl, combine the chicken chunks with the soy sauce, sriracha, and vinegar. Mix well to ensure all pieces are evenly coated. The soy sauce provides a salty, umami base, while the sriracha adds a touch of heat and tang. The vinegar, whether you choose white or apple cider, helps to tenderize the chicken and balance the flavors. Let the chicken marinate for at least 15–30 minutes. For an even deeper flavor, you can marinate it for a longer period, up to a few hours, in the refrigerator. This allows the marinade to penetrate the chicken more thoroughly, resulting in a more flavorful final dish. Remember to keep the bowl covered in the refrigerator if marinating for longer than 30 minutes.
Step 2: Preparing the Vegetables. While the chicken is marinating, take the time to prepare the vegetables. This will make the cooking process much smoother and faster. Wash and slice the jalapeños, removing the seeds if you prefer a milder heat. Slice the red and green bell peppers into strips of approximately the same size. Mince the garlic cloves finely, and slice the onion into thin crescents. Having all the vegetables prepped and ready to go will ensure that they cook evenly and maintain their vibrant colors when stir-fried.
Step 3: Cooking the Chicken. Once the chicken has marinated, it’s time to cook it. Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the pan is hot before adding the chicken to ensure it sears properly. Add the chicken to the pan, reserving any excess marinade in the bowl. Spread the chicken out in a single layer in the pan to promote even browning. Cook the chicken until it is browned on all sides and cooked through, about 5–7 minutes. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, remove the chicken from the pan and set it aside.
Step 4: Stir-Frying the Vegetables. With the chicken cooked, it’s time to stir-fry the vegetables. In the same pan, add a little more oil if needed. The pan should still be hot to ensure the vegetables cook quickly and maintain their crispness. Toss in the minced garlic, sliced jalapeños, sliced onion, and bell peppers. Sauté the vegetables for 3–5 minutes, until they are slightly softened but still crisp. Stir them frequently to prevent them from burning. The garlic will become fragrant, and the onions will turn translucent.
Step 5: Combining and Simmering. Now it’s time to bring everything together. Return the cooked chicken to the pan with the stir-fried vegetables. Pour in the remaining marinade from the bowl. If you prefer a thicker sauce, dissolve 1 tbsp of cornstarch in 2 tbsp of water in a small bowl. Stir until the cornstarch is fully dissolved. Pour the cornstarch slurry into the pan. Let everything simmer together for a couple of minutes, stirring occasionally. The sauce will thicken as it simmers.
Step 6: Finishing and Serving. Taste the dish and adjust the seasoning if needed. Add salt and pepper to taste, and adjust the spice level by adding more sriracha or jalapeños if desired. Serve the jalapeño chicken and bell peppers hot over steamed rice or noodles. Garnish with green onions and sesame seeds for added flavor and visual appeal.
Why You Will Love This Recipe:
This Jalapeño Chicken with Bell Peppers recipe is a winner for so many reasons. First and foremost, it’s incredibly flavorful, combining the savory goodness of soy sauce, the fiery kick of jalapeños, and the sweetness of bell peppers. The chicken is tender and juicy, thanks to the marinade, and the vegetables retain a satisfying crispness.
Beyond the taste, this recipe is also incredibly versatile. You can easily adjust the spice level to suit your preferences by adding more or fewer jalapeños, or by removing the seeds. You can also substitute the chicken with other proteins, such as shrimp or tofu, to create a vegetarian version. The vegetables are also customizable – feel free to add other favorites like broccoli, carrots, or snap peas.
This dish is also incredibly quick and easy to make, perfect for busy weeknights. It requires minimal prep time, and the entire cooking process can be completed in under 30 minutes. It’s a one-pan meal, which means fewer dishes to wash.
Finally, this Jalapeño Chicken with Bell Peppers is a healthy and balanced meal. It’s packed with protein, vitamins, and minerals, and it’s relatively low in calories. It’s a great way to get your daily dose of vegetables and protein in a delicious and satisfying way.
Serving Suggestions:
- Steamed rice: The classic choice, perfect for soaking up the flavorful sauce.
- Noodles: Lo mein or chow mein noodles are a great alternative to rice.
- Quinoa: A healthy and nutritious option for those looking for a grain-free alternative.
- Lettuce wraps: For a low-carb option, serve the chicken and peppers in lettuce cups.
- As a filling: Use it as a filling for tacos, burritos, or spring rolls.
- With a side salad: A simple green salad can provide a refreshing contrast to the spicy stir-fry.
Tips:
- Adjust the spice level to your preference by adding more or fewer jalapeños.
- Marinate the chicken for a longer period (up to a few hours) for a more intense flavor.
- Don’t overcook the vegetables; they should be slightly softened but still crisp.
- If you don’t have cornstarch, you can skip it or use another thickening agent like arrowroot powder.
- For a vegetarian version, substitute the chicken with tofu or tempeh.
- Add other vegetables like broccoli, carrots, or snap peas to customize the dish.
- Garnish with green onions and sesame seeds for added flavor and visual appeal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information:
(Approximate values per serving, may vary depending on specific ingredients and portion sizes)
- Calories: 350-450
- Protein: 30-40g
- Sodium: 800-1200mg
Conclusion:
Jalapeño Chicken with Bell Peppers is a fantastic recipe for anyone looking for a quick, easy, and flavorful meal. It’s customizable, healthy, and packed with vibrant flavors. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a new favorite. So, gather your ingredients, fire up your skillet, and get ready to enjoy a delicious and satisfying stir-fry that will tantalize your taste buds and leave you craving for more. With its perfect balance of spice, sweetness, and savory goodness, this Jalapeño Chicken with Bell Peppers is a dish that you’ll want to make again and again. Don’t be afraid to experiment with different variations and make it your own. Happy cooking!
Questions and Answers:
Q1: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. The flavors actually tend to meld together even more when it sits in the refrigerator for a day or two. Simply cook the dish as instructed and then store it in an airtight container in the refrigerator. When you’re ready to eat, reheat it in a skillet or in the microwave until warmed through.
Q2: What if I don’t have fresh jalapeños? Can I use pickled ones?
A: While fresh jalapeños are ideal for this recipe, you can certainly use pickled jalapeños as a substitute. However, keep in mind that pickled jalapeños are often much milder than fresh ones, so you may need to use more to achieve the desired level of spiciness. Also, pickled jalapeños tend to have a slightly vinegary flavor, which may alter the overall taste of the dish. Taste and adjust the seasoning accordingly.
Q3: I’m not a fan of bell peppers. Can I substitute them with another vegetable?
A: Absolutely! Bell peppers are a great addition to this recipe, but they can easily be substituted with other vegetables that you enjoy. Some good alternatives include broccoli florets, sliced carrots, snap peas, zucchini, or even mushrooms. Feel free to experiment and find your favorite combination of vegetables.
Q4: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can definitely use chicken thighs instead of chicken breasts. Chicken thighs tend to be more flavorful and juicy than chicken breasts, so they can be a great option for this recipe. Just make sure to cut the chicken thighs into similar-sized pieces as the chicken breasts to ensure even cooking. You may also need to adjust the cooking time slightly, as chicken thighs may take a bit longer to cook through.
Q5: My sauce isn’t thickening up enough. What can I do?
A: If your sauce isn’t thickening up to your liking, there are a few things you can try. First, make sure you’re using cornstarch as a thickening agent. If you are, ensure that you’ve dissolved the cornstarch in cold water before adding it to the pan. This will prevent it from clumping. If the sauce is still too thin, you can add a bit more cornstarch slurry (1 teaspoon cornstarch dissolved in 2 teaspoons of water) to the pan and let it simmer for a few more minutes until it reaches the desired consistency. Alternatively, you can remove some of the sauce from the pan and reduce it over medium heat until it thickens.
