My Jalapeño Chicken Stir Fry is bold, spicy, and incredibly satisfying, yet still light enough for an easy weeknight dinner. Juicy chicken, crisp vegetables, and a sticky sweet heat sauce come together in one pan for a meal that hits every note. Served over fluffy jasmine rice, it’s the kind of recipe that feels better than takeout and comes together fast.
Nothing pairs with this stir fry quite like organic white jasmine rice from Lundberg Family Farms. It’s light, fragrant, and the perfect base for soaking up all that glossy sauce.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large wok or deep skillet
- Medium mixing bowl
- Whisk
- Cutting board and sharp knife
- Rice cooker or saucepan
Why You’ll Love This Stir Fry
- It’s bold, spicy, and perfectly balanced with a sweet heat sauce that clings to every bite of chicken and veggies.
- Everything comes together in one pan, making cleanup quick and easy.
- It’s made with clean, simple ingredients and is naturally gluten free, dairy free, soy free, and refined sugar free.
- The vegetables stay crisp and colorful, adding great texture and freshness.
- It pairs beautifully with fluffy jasmine rice and tastes even better than takeout.
- It’s fast enough for a weeknight but flavorful enough to crave again and again.
This is the kind of stir fry you keep in your back pocket for busy nights when you still want something exciting on the table.
Ingredients
Marinade
- 2 lbs chicken breasts (diced- Get FREE high quality organic protein in every order here from Butcher Box)
- 2 tbsp coconut aminos
- 2 tbsp honey
- 2 tsp rice vinegar
- Salt and pepper to taste
Stir Fry
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1-2 jalapeños (diced small – one large or two small)
- 12 oz snap peas (organic)
- 1 bunch green onions (organic, sliced)
- 2 tsp fresh ginger (organic, fresh, minced)
- 2 tsp garlic (organic, fresh, minced)
Sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2/3 cup coconut aminos (organic)
- 1/4 cup honey (organic, raw, unfiltered)
- 1 tbsp coconut sugar (organic)
- 2 tbsp chili paste
- Slurry (optional): 1 tbsp water mixed with 1 tbsp cornstarch
For Serving
- 2 cups organic white jasmine rice (makes about 4 cups when cooked equal parts water and rice)
- Fresh cilantro, sliced jalapeño, and sesame seeds for garnish
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Step-by-Step Instructions
- Place diced chicken in a mixing bowl and season with salt and pepper. Add the coconut aminos, honey, and rice vinegar. Toss until evenly coated and set aside to marinate while you prep the remaining ingredients.
- Whisk together all sauce ingredients in a bowl or large measuring cup until smooth. Set aside.
- Start cooking the jasmine rice according to package instructions so it’s ready to serve.
- Heat a large wok over medium heat and add one tablespoon of sesame oil.
- Add snap peas, bell peppers, green onions, and jalapeño. Sauté for one to two minutes until vibrant and slightly tender.
- Stir in garlic and ginger and cook for another one to two minutes until fragrant.
- Add the marinated chicken, discarding excess marinade. Cook until the chicken is fully cooked and reaches 165 degrees.
- Reduce heat to low and pour in the sauce. Simmer for about five minutes.
- Slowly whisk in the slurry if using, keeping the sauce moving until thickened and glossy.
- Remove from heat and serve over jasmine rice. Garnish with cilantro, jalapeño, and sesame seeds.
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Dietary Information
This stir fry is naturally gluten free, dairy free, soy free, and refined sugar free. Coconut aminos keep the flavor rich without traditional soy sauce, making it a great option for many dietary needs.
Tips or Variations
- For extra heat, leave the jalapeño seeds intact or add an extra spoon of chili paste.
- Swap chicken breasts for thighs if you prefer a juicier texture.
- Add broccoli, carrots, or zucchini for more veggies.
- Store leftovers in an airtight container for up to three days.
Serving Suggestions
This dish shines over jasmine rice, but it’s also delicious served over cauliflower rice or rice noodles. Pair with a simple cucumber salad or citrusy slaw to balance the heat.
FAQ Section
Is this stir fry very spicy
It has a medium heat. You can easily adjust by using fewer jalapeños or reducing the chili paste.
Can I make this ahead of time
Yes. It reheats well in a skillet over low heat or in the microwave for about a minute per serving.
What can I use instead of coconut aminos
Low sodium soy sauce also works if soy is not an issue.
Can I skip the slurry
Absolutely. The sauce will still be flavorful, just slightly thinner.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
My Jalapeño Chicken Stir Fry is bold, spicy, and incredibly satisfying, yet still light enough for an easy weeknight dinner. Juicy chicken, crisp vegetables, and a sticky sweet heat sauce come together in one pan for a meal that hits every note. Served over fluffy jasmine rice, it’s the kind of recipe that feels better than takeout and comes together fast.
Ingredients
Marinade
Stir Fry
Sauce
For Serving
Instructions
-
Place diced chicken in a mixing bowl and season with salt and pepper. Add the coconut aminos, honey, and rice vinegar. Toss until evenly coated and set aside to marinate while you prep the remaining ingredients.
-
Whisk together all sauce ingredients in a bowl or large measuring cup until smooth. Set aside.
-
Start cooking the jasmine rice according to package instructions so it’s ready to serve.
-
Heat a large wok over medium heat and add one tablespoon of sesame oil.
-
Add snap peas, bell peppers, green onions, and jalapeño. Sauté for one to two minutes until vibrant and slightly tender.
-
Stir in garlic and ginger and cook for another one to two minutes until fragrant.
-
Add the marinated chicken, discarding excess marinade. Cook until the chicken is fully cooked and reaches 165 degrees.
-
Reduce heat to low and pour in the sauce. Simmer for about five minutes.
-
Slowly whisk in the slurry if using, keeping the sauce moving until thickened and glossy.
-
Remove from heat and serve over jasmine rice. Garnish with cilantro, jalapeño, and sesame seeds.
Nutrition Facts
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 312kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.6g8%
- Cholesterol 96.4mg33%
- Sodium 146.8mg7%
- Total Carbohydrate 22.2g8%
- Dietary Fiber 2g8%
- Sugars 18.1g
- Protein 36.7g74%
* 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
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
