By Jalapeno Chicken with Bell Peppers is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Jalapeno Chicken with Bell Peppers captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Jalapeno Chicken with Bell Peppers becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chicken:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Marinade:
2 tbsp soy sauce
1 tbsp sriracha
2 tbsp white vinegar or apple cider
For the Stir Fry:
1 tbsp vegetable oil
1 tsp sesame seed oil
10 cloves garlic, finely chopped
2-4 jalapeños, thinly sliced (adjust according to your spice level)
2 whole bell peppers, cut into 1-inch pieces
1 tbsp sugar
1 tsp ground pepper
1 tsp garam masala or any curry powder
2 tablespoons chopped fresh cilantro leaves
PREPARATION STEPS
Marinate the Chicken:
In a bowl, combine the soy sauce, sriracha, and vinegar. Add the chicken chunks and mix well. Let it marinate for at least 30 minutes.
Stir Fry:
Heat the vegetable oil and sesame seed oil in a large skillet or wok over medium-high heat.
Add the chopped garlic and sauté for about 30 seconds until fragrant.
Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
Stir in the sliced jalapeños and bell peppers, cooking for an additional 3-4 minutes until the vegetables are tender.
Add the sugar, ground pepper, and garam masala (or curry powder), stirring to combine.
Serve:
Remove from heat and stir in the chopped cilantro. Serve hot over rice or noodles for a delicious meal!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
