Jalapeño Chicken Stir Fry
A bold and spicy stir fry made with juicy chicken thighs, crunchy jalapeños, and savory chili bean paste. Quick to prepare and packed with flavor, this dish is inspired by my mom’s home cooking and is perfect for busy weeknights when you want something satisfying with a little heat!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon cooking oil (vegetable, avocado, or peanut oil)
- 5 cloves garlic, roughly chopped
- 1 tablespoon chili bean paste (Doubanjiang 豆瓣酱)
- 3 jalapeño peppers, seeded and chopped
- 1 teaspoon sugar
- Salt, to taste
- 1 green onion, chopped (optional)
Instructions
- 1
Marinate the Chicken: In a bowl or zip-top bag, combine chicken, cornstarch, soy sauce, and sesame oil. Marinate for at least 15 minutes (or up to overnight in the refrigerator).
- 2
Prep the Jalapeños: Remove stems and seeds, then chop jalapeños into bite-sized pieces. Optional: Soak in water for 15 minutes to reduce spiciness, then drain.
- 3
Cook the Chicken: Heat cooking oil in a wok or large pan over high heat. Add garlic and marinated chicken. Stir-fry for about 3 minutes until lightly browned.
- 4
Add the Flavor: Stir in chili bean paste, jalapeños, sugar, and salt. Cook for 3–4 more minutes, stirring frequently, until the chicken is fully cooked and coated in sauce.
- 5
Finish & Serve: Add green onions (if using) and stir for 1 more minute. Remove from heat and serve hot!