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My spin on Jalapeno Chicken with Bell Peppers brings you a blast of big flavors without much fuss. It’s a speedy stir fry that’s ready to eat in less than half an hour. You get juicy chicken, lots of crunchy veggies, and a bunch of exciting spices—perfect for cravings and convenience alike.
One night after work I threw this dish together on a whim because I was wiped and needed something bold with zero hassle. Now it's our go-to every time jalapenos show up at the store.
Vibrant Ingredients
- Fresh cilantro: A handful of leaves perks things up at the end pick a lively bunch
- Garam masala or curry powder: These bring fragrance and warmth scoop some that smells strong
- Black pepper: Crank some from the grinder for a kick right at the finish
- Sugar: Just a bit to balance out the savory and the spicy plain white sugar works great
- Bell peppers: Grab the crispest, heaviest ones you can for lots of sweet crunch
- Jalapeno: Glossy green slices give the main tingle keep extra seeds in if you like it hot
- Garlic: Smash up big fresh cloves for strong smell and zing
- Vegetable and sesame oil: Start with veggie oil and finish with a splash of toasted sesame for nutty notes
- Vinegar: A shot of apple cider or white perks it up and keeps everything lively
- Sriracha: Your go-to hot sauce brings tang that wakes it all up
- Soy sauce: Use the dark stuff that’s aged a bit makes chicken juicy and packed with umami
- Chicken breast: Cut up chunks of firm pink fillets give you lean meat to build around
Tasty Steps
- Finish Strong:
- Right before you eat, sprinkle the garam masala on top and throw in the fresh cilantro Give it all a last good toss so the leaves wilt just a bit and the chicken soaks up the warm spices
- Pep Up With Veggies:
- Scoop the sliced peppers into your skillet and shake over some black pepper Let it cook for another five minutes or so the chicken stays juicy and the peppers keep their crunch
- Get That Chicken Sizzling:
- Slide the marinated chicken into your hot skillet Spread it around flat to get a good sear Leave it for about five minutes, flipping to brown all the sides Sprinkle on a pinch of sugar while it cooks to make everything caramelize
- Sauté the Flavors First:
- Get both oils hot in a wide skillet toss in chopped garlic and jalapeno let them pop and sizzle for half a minute the kitchen will smell amazing
- Chop Your Peppers Up:
- While your chicken soaks, slice up bell peppers and jalapenos Slice out the pepper seeds unless you want it hot or a little sweeter Try to make all the pieces match for an even cook
- Marinate Away:
- Mix soy, sriracha, and vinegar in a bowl Toss chicken cubes in and work all that in with your hands Until coated well Let them rest while you slice up your veggies This is what keeps the chicken juicy and ready to cook fast
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Honestly, toasted sesame oil and warm garam masala together in a pan never fails to make me smile. It takes me back to a family night when we all scraped the skillet clean before it even hit the table.
Saving Leftovers
Stash any extras in a lidded container in the fridge and they’ll be good for three days. The flavors deepen by tomorrow. Whenever you want to eat, warm it gently on the stove or zap it in the microwave—just enough so the chicken’s still soft and the peppers keep some snap.
Swaps and Options
If you’re skipping meat use tofu chunks or shrimp. Out of jalapenos? Some chili flakes will do in a pinch. If you need a bell pepper backup, try snap peas or zucchini for that same bite and pop of color.
Easy Ways To Serve
Ladle chicken and veggies on fluffy jasmine or basmati rice for a full meal. Tuck into sturdy lettuce leaves or wrap with flatbread for fuss-free snacks. I love it with bright lime and an extra hit of sriracha on top.
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Inspiration & Culture
This dish borrows from Asian and Indian flavors—think fresh chiles and cozy spices. Stir frying ties both styles together the short cook time and mix of flavors make it a hit whether you’re used to one cuisine or both.
Common Recipe Questions
- → How spicy does this come out?
That mostly depends on how many jalapenos you toss in. Want it mild? Try just two slices. Want to break a sweat? Add some more. Take out the seeds to drop the heat a bit.
- → Can I swap out the chicken?
Totally. Try tofu, paneer, or even thin beef strips. Just watch your timing—some stuff cooks faster than others.
- → Should I pick certain types of peppers?
Grab any bell pepper you like—yellow, green, or red all work. They bring crunch and sweetness, and brighten up the whole dish.
- → What goes well with this meal?
This pairs awesome with steamed jasmine rice, fried rice, or even just a plain salad. Super easy.
- → How do I keep my veggies from getting mushy?
Toss the peppers in near the end and just let them cook till they barely soften. You want them a little firm and crisp.