Description

There are certain dishes that evoke an instant sense of warmth—the kind of meals that invite you to linger at the table just a little longer. Jalapeño Chicken is one of those dishes. It’s bold, a little spicy, a touch sweet, and endlessly comforting. With sizzling chicken pieces caramelized in a savory soy-based glaze and tossed with vibrant jalapeño slices and golden sautéed onions, this recipe strikes that perfect balance between cozy and adventurous.

The very first time I tasted Jalapeño Chicken was at a small neighborhood diner tucked away in the outskirts of Minneapolis. The cook, a kind woman named Nara, told me it was her grandmother’s recipe—adapted from a Chinese stir-fry and passed down for years. What made hers different was the fusion of heat and sweetness, all nestled on a bed of fluffy white rice. Every time she made it, the smell would draw neighbors to her porch. She always said, “Food like this should be shared. The spice wakes you up, but the sauce comforts you.” And she was right.

As the seasons turn colder and the days get shorter, this dish becomes even more cherished in our home. It’s the kind of meal that satisfies the whole family, even those who tend to shy away from too much spice. Plus, it’s quick enough for a weeknight but special enough for the weekend.

Whether you’re here because you love jalapeños, crave something saucy and savory, or just want to spice up your dinner routine, this Jalapeño Chicken recipe is about to become a regular in your kitchen.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs, 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 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. Prepare the Chicken
Begin by patting the chicken pieces dry with a paper towel—this helps them get beautifully crispy. In a large bowl, toss the chicken with cornstarch, salt, and black pepper. Make sure each piece is evenly coated. The cornstarch will give the chicken that irresistible golden crust when seared.

2. Mix the Sauce
In a small bowl, whisk together the soy sauce, water, brown sugar, sesame oil, and minced garlic. The mixture should be glossy and smooth. This sweet-savory blend will coat every piece of chicken, creating a glaze that clings and caramelizes.

3. Sear the Chicken
Heat olive oil in a large non-stick skillet over medium-high heat. When the oil is hot and shimmering, add the chicken in batches—don’t overcrowd the pan. Let each piece brown for 2–3 minutes per side, until crispy and cooked through. Transfer cooked chicken to a plate and cover to keep warm.

4. Sauté the Veggies
In the same skillet (no need to clean it), toss in the diced onions and jalapeño rounds. Sauté over medium heat for 4–6 minutes, or until the onions are translucent and the jalapeños are slightly blistered and fragrant.

5. Combine and Simmer
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything, stirring to coat. Let it simmer for 2–3 minutes, just long enough for the sauce to thicken and cling to the chicken.

6. Garnish and Serve
Finish with a sprinkle of sesame seeds, and serve hot over a bed of steaming white rice. The result is a vibrant plate of Jalapeño Chicken with layers of flavor in every bite—spicy, sweet, tender, and a little bit addictive.

Notes

Gluten-Free Option: Use tamari or a gluten-free soy sauce.
Protein Swap: Chicken breast, beef strips, or tofu all work well here.

Low-Sugar Alternative: Swap brown sugar with a sugar substitute like coconut sugar or monk fruit if desired.