This Jalapeño Chicken is a bold and flavorful dinner that balances heat, sweetness, and savory umami. Bite-sized pieces of crispy chicken thighs are pan-fried and tossed with onions and fresh jalapeño rounds in a soy-based sauce made with garlic, brown sugar, and sesame oil. Whether you like it mild or hot, this customizable dish is perfect served over rice for a quick and satisfying meal.

Full Recipe:

Ingredients

• 2 pounds Boneless Skinless Chicken Thighs, trimmed and cut into 1-inch pieces

• ¼ cup Cornstarch

• ¼ teaspoon Kosher Salt

• ¼ teaspoon Ground Black Pepper

• 2 tablespoons Extra Virgin Olive Oil

• ⅓ cup Soy Sauce

• ⅓ cup Water

• ⅓ cup Light Brown Sugar, packed

• 1 teaspoon Sesame Oil

• 2 teaspoons Garlic, minced

• ½ Yellow Onion, diced

• 2 large Jalapeño Peppers, sliced into rounds

• Sesame Seeds, for garnish

• Cooked White Rice, for serving

Directions

1. Prep the Chicken:
   In a bowl, toss chicken with cornstarch, salt, and pepper until evenly coated.

2. Make the Sauce:
   In a separate bowl, whisk together soy sauce, water, brown sugar, sesame oil, and garlic. Set aside.

3. Cook the Chicken:
   Heat oil in a large nonstick skillet over medium-high heat.
   Add chicken (in batches if needed) and cook for 2–3 minutes per side, or until golden brown and cooked through (165°F internal temp). Transfer to a plate and cover to keep warm.

4. Sauté Vegetables:
   In the same skillet, add onions and jalapeños. Sauté for 4–6 minutes until softened.

5. Combine & Finish:
   Return chicken to the pan, pour in the sauce, and stir to combine.
   Cook for 2–3 more minutes until everything is well coated and heated through.

6. Serve:
   Serve hot over cooked white rice, garnished with sesame seeds.

Air Fryer Option

• Coat chicken in cornstarch, salt, and pepper.

• Preheat air fryer to 400°F and cook for 10 minutes, flipping halfway through.

• Proceed with sauce and sautéed veggies on the stovetop.

Nutrients (Per Serving, Approximate)

• Calories: 384

• Protein: ~30g

• Fat: ~16g

• Carbohydrates: ~28g

• Sugar: ~14g

• Sodium: ~900mg

Why This Recipe Works

This recipe is all about balance. Crispy chicken thighs offer juicy richness, while the sweet and savory sauce clings beautifully to each bite. The jalapeños provide a fresh, vibrant heat, which is tempered by the brown sugar and savory soy. Sesame oil lends a nutty aroma, and garlic brings that classic punch of flavor. Coating the chicken in cornstarch before pan-frying ensures a golden crust that holds up well when tossed with the sauce. It’s quick to cook, deeply satisfying, and delivers complex flavor with minimal prep.

Key Flavor Components

• Chicken Thighs: Preferred for their flavor and tenderness, thighs stay juicy and crisp up beautifully when seared.

• Cornstarch Coating: Adds a thin, crunchy crust to the chicken, making it ideal for soaking up sauce.

• Soy-Based Sauce: A blend of soy sauce, garlic, brown sugar, and sesame oil creates a rich, sticky glaze that balances sweet and salty flavors.

• Jalapeños: Sliced into rounds, they provide fresh, bright heat. You can remove the seeds for milder spice or leave them in for more kick.

• Onion: Adds natural sweetness and texture, rounding out the stir-fry.

• Sesame Seeds: Provide a toasty finish and a bit of crunch.

It’s a classic sweet-and-spicy combo with an Asian-inspired twist that comes together in less than 30 minutes.

Serving Suggestions

This jalapeño chicken is best served piping hot over a bed of fluffy steamed white rice—the rice soaks up the sauce and balances the spice. You can also try it with:

• Jasmine or basmati rice for added fragrance

• Brown rice or cauliflower rice for a healthier option

• Rice noodles or soba noodles for a twist

• Steamed broccoli or bok choy on the side for extra greens

• Egg rolls or dumplings for a fun, takeout-style spread

A sprinkle of fresh scallions or chopped cilantro on top can also add a refreshing pop of flavor and color.

Tips for Best Results

• Pat chicken dry before coating. This helps the cornstarch adhere and promotes browning.

• Use medium-high heat. You want the skillet hot enough to crisp the chicken without steaming it.

• Work in batches. Overcrowding the pan causes steaming and softens the crust—cook in 2 batches if needed.

• Sauté jalapeños briefly. Cooking them just long enough releases their oils and mellows the heat slightly without turning them mushy.

• Don’t over-reduce the sauce. It should be glossy and coat the chicken well, not overly thick or sticky.

Air Fryer Option

For a lower-fat or hands-off version, the air fryer method delivers crisp results without stovetop searing:

• Preheat air fryer to 400°F (200°C).

• Coat chicken in cornstarch, salt, and pepper.

• Cook in a single layer for 10 minutes, flipping halfway through.

• Finish the dish by sautéing the onions and jalapeños in a pan, adding the air-fried chicken and the sauce, and tossing to coat.

This version is perfect for quick prep with easy cleanup and slightly less oil.

Heat and Flavor Variations

Want to make this dish your own? Here are a few fun flavor adaptations:

• Sweeter: Add a tablespoon of honey or hoisin sauce for more caramelized depth.

• Tangier: Stir in a splash of rice vinegar or lime juice at the end.

• Extra Spicy: Include a Thai chili or dash of chili oil for fiery heat.

• Milder: Use poblano or bell peppers instead of jalapeños for less spice.

• Peanut Version: Add a spoonful of peanut butter to the sauce for richness and a nutty twist.

• Vegetarian Option: Replace chicken with crispy tofu or tempeh.

These changes can help match the dish to your preferences or give it a fresh twist for repeat meals.

Meal Prep and Storage Tips

This recipe is great for meal prep and reheats beautifully:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Microwave in 30-second intervals or reheat gently on the stove with a splash of water.

• Freeze: Store cooked chicken and sauce in a freezer-safe container for up to 2 months. Defrost overnight before reheating.

• Prep ahead: Mix the sauce and prep the chicken in advance to cut down cook time even more on busy evenings.

Batch-cook some rice or vegetables at the same time, and you’ll have grab-and-go lunches or dinners for days.

Nutrition Snapshot

Each serving of Jalapeño Chicken is well-rounded, delivering protein, moderate fat, and just the right amount of carbs for energy. At approximately 384 calories per serving, it’s satisfying without being overly heavy. Here’s the nutritional breakdown:

• Protein: ~30g

• Fat: ~16g

• Carbohydrates: ~28g

• Sugar: ~14g (mostly from brown sugar)

• Sodium: ~900mg

To lighten it up, you can:

• Use low-sodium soy sauce

• Cut down on brown sugar or substitute with honey

• Use skinless chicken breast instead of thighs

• Serve with cauliflower rice or greens

Conclusion

This Jalapeño Chicken is a quick and bold dinner that delivers major flavor with minimal fuss. Crispy pan-seared chicken, spicy jalapeños, and a sticky, sweet-savory soy sauce glaze combine into a dish that’s endlessly satisfying and easy to love. Whether you serve it over rice, tuck it into a lettuce wrap, or make it part of a bigger spread, this recipe brings excitement to the dinner table—and with its easy prep and versatile heat level, it’s bound to become a go-to favorite.