Description
A quick and flavorful Jalapeno Chicken with Bell Peppers recipe that combines marinated chicken chunks sautéed with spicy jalapenos, crunchy bell peppers, and aromatic spices. This dish offers a perfect balance of heat and sweetness, enhanced by fresh cilantro and a hint of sesame oil, making it an ideal 20-minute meal for four servings.
Ingredients
Scale
Marinade
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 2 tbsp white vinegar or apple cider vinegar
Cooking
- 1 tbsp vegetable oil
- 1 tsp sesame seed oil
- 10 cloves garlic, finely chopped
- 2-4 jalapenos, thinly sliced
- 2 whole bell peppers, cut into 1-inch pieces
- 1 tbsp sugar
- 1 tsp ground black pepper
- 1 tsp garam masala or curry powder
- 2 tablespoons chopped fresh cilantro leaves
- Sesame seeds for garnish
Instructions
- Marinate the Chicken: In a mixing bowl, combine the soy sauce, sriracha, and vinegar. Add the chicken chunks to this marinade and massage them well to ensure even coating. Allow the chicken to marinate for at least 5-10 minutes to absorb the flavors.
- Sear the Ingredients: Heat the vegetable oil and sesame seed oil in a large skillet over medium-high heat. Add the thinly sliced jalapenos and finely chopped garlic to the hot oil and sauté until fragrant, about 1-2 minutes.
- Cook the Chicken: Add the marinated chicken pieces to the skillet and cook, stirring occasionally, until the chicken is golden brown on all sides. This should take approximately 5-7 minutes.
- Add Sugar and Bell Peppers: Sprinkle in the sugar and toss to combine. Then, add the cut bell peppers to the skillet and stir them in well with the chicken and spices.
- Finish Cooking: Continue to cook for an additional 5 minutes, or until the chicken is cooked through and the bell peppers are tender yet crisp.
- Season and Garnish: Sprinkle ground black pepper and garam masala or curry powder over the dish. Mix in the chopped fresh cilantro leaves. Serve the dish hot, garnished with sesame seeds and additional cilantro if desired.
Notes
- Adjust the number of jalapenos according to your preferred spice level.
- For a gluten-free version, use tamari instead of soy sauce.
- If you prefer a milder taste, remove the seeds from the jalapenos before slicing.
- Serve with steamed rice or naan bread for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
