Jalapeño Chicken Stir Fry

This Jalapeño Chicken Stir Fry is a spicy stir fry I grew up eating, and it's still one of my go-to dishes. The tender chicken is marinated for flavor, then stir-fried with jalapeño peppers and chili bean paste for a bold and savory kick. It's quick to prep and always a crowd-pleaser-perfect with rice on a busy weeknight!

Jump to:

• About the Ingredients
• How to make Jalapeno Chicken Stir Fry (Step by Step)
• Jalapeño Chicken Stir Fry Recipe
• Pin for later!
• More Delicious Chicken Stir Fry Recipes

About the Ingredients

Here's a little more about the key ingredients that make this stir fry so flavorful (and how you can adjust them to suit your taste!):

Chicken Thighs

I like using boneless, skinless chicken thighs because they stay juicy and tender when stir-fried. You can also use chicken breast if you prefer a leaner cut, but thighs are definitely more forgiving in high-heat cooking.

Cornstarch, Soy Sauce, and Sesame Oil

This quick marinade tenderizes the chicken and helps lock in flavor.

• Cornstarch gives the chicken a light velvety coating-classic in Chinese stir-fries.
• Soy Sauce adds umami and saltiness. I use light soy sauce, but you can sub with tamari or coconut aminos for gluten-free.
• Sesame Oil brings nutty aroma to the marinade. Use toasted sesame oil for more flavor.

Chili Bean Paste (Doubanjiang 豆瓣醬)

This is the soul of the dish! It's a fermented Sichuan condiment made from broad beans and chili peppers, giving it a deep umami kick with heat and saltiness.

There are two common types:

• Spicy version: Usually includes chili oil and is great for heat lovers.
• Mild version: No added chili oil, good if you want more flavor than fire.

🛒 You can find Doubanjiang at Asian supermarkets or online. Popular brands include Lee Kum Kee and Pixian (for an authentic Sichuan-style flavor).

👉 Want to learn more? I also use Doubanjiang in Sichuan Chicken and Eggplant in Garlic Sauce!

Jalapeno Peppers

Jalapeños bring the heat and crunch. Here's how to handle them:

• Too spicy? Remove seeds and soak the chopped peppers in water for 15 minutes before cooking.
• Handling tip: Wear gloves when cutting to avoid spicy hands-especially if you wear contacts. (I learned this the hard way 😅)

Add veggies!

Want to add more veggies to this dish? Go for it!

This stir fry is super flexible-feel free to toss in your favorite quick-cooking vegetables to bulk it up or add variety. I often add mushrooms (like shiitake or cremini), which pair really well with the spicy sauce.

A few veggie ideas that work well:

• Mushrooms - shiitake, cremini, or oyster mushrooms
• Bell peppers - for sweetness and color
• Zucchini - adds moisture and soaks up flavor
• Baby bok choy or spinach - tossed in at the end to wilt gently

Tip: Avoid veggies that take a long time to cook (like carrots or broccoli florets) unless you precook or blanch them. Otherwise, the jalapeños might lose their crunch, which is part of what makes this dish so good!

Just stir fry your chosen veggies alongside the jalapeños or toss them in right after the chicken is browned, depending on the cook time.

How to make Jalapeno Chicken Stir Fry (Step by Step)

Fist gather your ingredients:

For the Chicken Marinade:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil

For the Stir Fry:

• 1 tablespoon cooking oil of choice (vegetable, avocado, or peanut oil work well)
• 5 cloves garlic, roughly chopped
• 1 tablespoon chili bean paste (Doubanjiang 豆瓣酱)
• 3 jalapeño peppers, seeded and chopped
• 1 teaspoon sugar
• Salt, to taste
• 1 green onion, chopped (optional)

Marinate the chicken: First, diced your chicken in to cubes. In a bowl or zip-top bag, combine chicken, cornstarch, soy sauce, and sesame oil. Let it marinate for at least 15 minutes (or up to overnight in the refrigerator).

Prep the Jalapeños: Remove the stems and seeds from the jalapeños, then slice into bite-sized pieces.
👉 To reduce the heat: Soak the chopped jalapeños in water for 15 minutes, then drain and set aside. (Optional, but great if you're spice-sensitive!)

Cook the Chicken: Heat cooking oil in a wok or large pan over high heat. Add garlic and marinated chicken. Stir-fry for about 3 minutes until lightly browned.

Add the Flavor: Stir in the chili bean paste, chopped jalapeños, sugar, and a pinch of salt. Cook for another 3-4 minutes, stirring frequently, until the chicken is cooked through and everything is coated in the savory sauce.

Finish and Serve: Add green onions (if using) and stir for 1 more minute. 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:

Pin for later!

More Delicious Chicken Stir Fry Recipes

• For any stir fried chicken dish, you have got to marinate! The marinate helps tenderize the meat and flavor it as well! So definitely check out my simple chicken stir fry marinade to make sure all your stir fries are delicious.
• If you're a fan of cauliflower like we are, you will love this Cauliflower Chicken Stir Fry! It's easy to make and tasty too!
• Napa cabbage is a tasty veggie very common in Asian cuisine! Try it with this Chicken Napa Cabbage stir fry! I recommend serving with rice.
• Add a earthy flavor to your chicken stir fry... with shiitake mushrooms! This Chicken Shiitake Mushrooms Stir Fry is a HIT every time I make it!