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This Jalapeño Chicken Stir Fry is one of my favorite dishes by my mom.  Once I have one bite of it, I can’t stop!  Next thing you know, I ate almost all of it and I’m complaining about how full I am but guess what – totally worth it!  Something about the jalapeno and the hot sauce combo just gives it the right amount of delicious kick.

Chili Sauce / Paste

Now this part is important – the chili sauce or paste you choose to use.

I have two recommendations, but feel free to try your fave ones!

Chili Bean Paste / Doubanjiang

The chili sauce/paste I often use is called Chili Bean Sauce aka Doubanjiang. This is what we usually use – and I highly recommend.

Chilli Bean Paste aka Doubanjiang 豆瓣酱, is a chunky sauce you can buy at the store that is spicy and savory. It’s traditionally made from fermented broad beans, chili peppers, soybeans, salt and flour. There are also different ones you can find, for example some will add spicy chili oil in it already.

Chili Bean Paste is often used in Sichuan food (ex: mapo tofu), which might explain why I love it because I love Sichuan food (and my grandma was from there!). I use it in my Szechuan Chicken, Twice Cooked Pork and Jalapeno Chicken.

You can buy it at your local Asian super market or even on Amazon such as this one: Lee Kum Kee LKK Chili Bean Sauce (Toban Djan).

Thai Chili Paste

I sometimes use Thai Chili Paste or Sauce, and this also works very deliciously and well. Of course there are several brands out there, but the one I use sometimes is this one: Thai Chili Paste

The flavor is quite different than chili bean paste, BUT it is also delicious!

Customize it!

I recommend customizing this dish if you have a prefer veggie! For example, I often times will add mushrooms to it! If so, stir fry the veggies with the jalapeno. I recommend not picking a veggie that cooks a long time, however, for this dish. Otherwise the jalapeno will lose it’s ‘crunchiness’.

How to make Jalapeno Chicken Stir Fry

Fist gather your ingredients:

• 1 lb boneless chicken thigh, cut bite sized
• Marinade:
  • 1 tbsp cornstarch
  • 1 tbsp light soy sauce
  • 1 tbsp vegetable oil
• 3 cloves of garlic, roughly chopped
• 1 tbsp cooking oil of choice
• 2 tbsp chili sauce/paste (may use more/less depending on how spicy you like it and what kind you’re using)
• 3 jalapeno, seeded and chopped
• 1 tsp sugar
• 1 tsp salt (or to taste)
• 3 green onions, chopped (optional)

First, diced your chicken in to cubes. In a zip lock bag or mixing bowl, mix chicken, cornstarch, soy sauce, rice cooking wine, and vegetable oil. Allow this to marinade for the very least 15 mins (or up to overnight – but put it in fridge if you’re marinating for over half hour).

Cut your jalapeno in to bite sized pieces. I do this but remove the stem, and then slice it from the side and then removing the seed in the middle. Optionally, if you are afraid the jalapenos might be too spicy, you can soak it in water for 15 minutes. Then drain and set aside.

Heat cooking oil of choice on high heat in a wok or cooking pan. Add garlic and diced chicken and stir-fry for about 3 minutes or until lightly browned.

Add the chili sauce/paste, jalapenos, sugar, salt and stir fry together for about 3 minutes. Next, add the green onions (optional) and stir to mix well. Cook for another minute or until peppers soften slightly and the chicken is cooked thoroughly.

Remove from heat and serve hot!

By the way we literally cook this ALL the time so I have too many tasty pictures… so here’s like… a crapload of them LOL:

Looking for more delicious Asian Chicken Recipes like this Spicy Jalapeño Chicken Stir Fry? Check out my Taiwanese Three Cup Chicken or my Coconut Curry Chicken!

One other thing is if you are eating a keto diet, you can also check out my round up of over 70 delicious keto Asian recipes here!

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