Jalapeño Chicken

Jalapeño Chicken is a fast, flavorful weeknight meal made with bite-sized chicken thighs, sautéed onions, and spicy jalapeño peppers, all coated in a sweet, salty, savory sauce. It’s delicious served over a bowl of warm white rice and can easily be customized for mild or spicy heat. You’ll also find air-fryer instructions below for an even easier cooking option!

Why You’ll Love This Recipe

Quick 30-minute dinner
Sweet + salty sauce with a customizable spicy kick
Crispy chicken without deep frying
Easy pantry ingredients
Great with rice, noodles, or veggies
Make-ahead friendly

Ingredients & Notes

Chicken:
Boneless, skinless chicken thighs give the juiciest, most flavorful results. If you prefer leaner meat, chicken breasts work too.

Cornstarch:
Helps the chicken crisp up when pan-fried.

Sauce:
A simple but addictive mix of soy sauce, water, brown sugar, sesame oil, and garlic.

Jalapeño Peppers:
The star of the dish! Slice them into thin rounds and adjust the spice level by choosing mild or spicy jalapeños and removing or keeping the seeds.

Onion:
Adds sweetness and depth to the dish.

How Spicy Is Jalapeño Chicken?

The heat level is completely up to you.

Spicier: Use older jalapeños with white streaks and keep the seeds + ribs.
Milder: Remove the seeds and ribs before slicing.
Adjusting the peppers lets you control the intensity while still enjoying great flavor.

Make It Ahead

This recipe is perfect for prepping in advance:

Sauce: Mix everything and store in the fridge for up to 3 days.
Chicken: Cut into pieces 1–2 days ahead and refrigerate.

When ready to cook, dinner comes together in minutes.

How to Store Leftovers

Store cooked Jalapeño Chicken in an airtight container for 3–4 days in the refrigerator.
Reheat on the stovetop or in the microwave. Note: Chicken may become slightly firmer after chilling.

Jalapeño Chicken Recipe

Ingredients

2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
¼ cup (32 g) cornstarch
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
⅓ cup (85 g) soy sauce
⅓ cup (83 g) water
⅓ cup (67 g) packed light brown sugar
1 teaspoon sesame oil
2 teaspoons minced garlic
½ yellow onion, diced
2 large jalapeño peppers, sliced into thin rounds
Sesame seeds, for garnish
Cooked white rice, for serving

Instructions

1. Coat the Chicken

In a large bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated. Set aside.

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 olive oil in a large nonstick skillet over medium-high heat.
Add the chicken (working in batches if necessary) and cook for 2–3 minutes per side, until browned and cooked to 165°F internally.
Transfer to a plate and cover to keep warm.

4. Cook the Vegetables

In the same skillet, add the diced onion and sliced jalapeños.
Cook for 4–6 minutes, or until softened.

5. Combine

Return the chicken to the skillet.
Pour the sauce over everything and stir well.
Cook for another 2–3 minutes until the sauce slightly thickens.

6. Serve

Spoon the jalapeño chicken over white rice and garnish with sesame seeds.

Air Fryer Option

To cook the chicken in an air fryer:

Preheat the air fryer to 400°F.
Coat chicken in cornstarch, salt, and pepper.
Place chicken in the basket in a single layer.
Air fry for 10 minutes, flipping halfway, or until cooked through (165°F).
Prepare the sauce and vegetables on the stovetop, then add the crisped chicken.