Go Back
–+ servings
jalapeno chicken stir fry and rice on a plate
5 from 3 votes

Jalapeno Chicken Stir Fry

Blog: www.nextinlime.com

Author: Nelo
Servings: 4

Ingredients

  • 1 pound (454 g) chicken thighs - boneless, skinless, or use breast
  • 4 tablespoons cooking oil - divided
  • 1 large green bell pepper - seeds removed, cut into bite size pieces
  • 1 medium (200 g) onion - cut into bite-size pieces
  • 1.5 tablespoons ginger - minced or grated
  • 4 cloves garlic - minced
  • 5 medium jalapenos - sliced into rounds (Note A)

Chicken Marinade

  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon cooking oil
  • 1 tablespoon soy sauce - regular or light
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic powder

Sauce

  • 1 tablespoon cornstarch
  • ½ cup water - or low-sodium chicken broth
  • 2.5 tablespoons soy sauce - regular or light
  • 1.5 tablespoons oyster sauce
  • 2 teaspoons white vinegar - or rice vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar

Instructions

  • Cut the chicken into bite size pieces. You can make cube-like chunks or ¼ inch thick slices, whichever you prefer.
  • Add all the ingredients mentioned under "chicken marinade" to a bowl. Mix well, then add the chicken pieces. Mix again until all the marinade gets absorbed by the chicken. Set aside for 10 minutes.
  • In another bowl, whisk together all the ingredients mentioned under "sauce". Set aside.
  • Heat 3 tablespoons of cooking oil in a large skillet or wok (non-stick or well-seasoned) on medium high heat. Carefully add the chicken and spread it out in a single layer. Do not crowd the skillet/wok, work in batches if needed.
  • Cook and stir the chicken for 4 to 6 minutes or until cooked through, depending on thickness. Remove to a plate and set aside.
  • In the same skillet/wok, add the remaining 1 tablespoon cooking oil along with bell pepper, onion, ginger, garlic and cook 2 minutes while stirring frequently. Then add jalapenos and stir 2 more minutes.
  • Add the cooked chicken (along with its juices) back to the skillet/wok. Take the sauce you prepared earlier and mix it again, then pour over the chicken and veggies.
  • Cook and stir 2 to 4 minutes or until the sauce thickens.
  • Turn the heat off, serve with a side of rice. Enjoy!

Notes

  • Note A: Jalapenos – I prefer to slice jalapenos in round slices (seeds in), but you can also remove the seeds and cut it into bite size pieces, just like you'll cut bell pepper.
  • Note B: Substitutes – You can sub green bell pepper with other colored bell peppers, and regular sugar with brown sugar or honey.