Jalapeno Chicken with Bell Peppers

There’s something about the sizzle of chicken in a hot skillet that just soothes the soul—especially when it’s jazzed up with a spicy kick! Jalapeno Chicken with Bell Peppers is one of those weeknight miracles: fast, fiery, and filled with color. Whether you’re trying to please a spice-lover or just add some flair to your dinner routine, this recipe delivers bold flavor with minimal fuss.

And hey, if your week’s been a whirlwind of errands, soccer practice, and forgotten lunchboxes (we’ve all been there), this dish might just become your new go-to sanity saver.

Why You’ll Love This Jalapeno Chicken with Bell Peppers

Let’s be real—weeknight dinners need to check a lot of boxes. Fast? Yes. Flavorful? Absolutely. Veggie-packed? Bonus points!

This Jalapeno Chicken with Bell Peppers recipe checks them all. With tender chunks of marinated chicken, crisp-tender bell peppers, and jalapeños that bring just the right amount of heat, it’s a dish that makes your kitchen feel like the hottest restaurant in town (without the overpriced drinks).

You only need one skillet, a few pantry staples, and about 20 minutes of cook time. So, if you’re juggling work emails and helping with homework while trying not to burn dinner—I’ve got you.

Ingredients: What You’ll Need

Here’s everything to gather before you start cooking. Most of it you probably already have on hand!

For the Chicken and Marinade:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)
• 2 tbsp white vinegar (or apple cider vinegar)

For the Stir Fry:

• 1 tbsp vegetable oil + 1 tsp sesame seed oil
• 10 cloves garlic, finely chopped (yes, it’s a lot—but trust me)
• 2–4 jalapeños, thinly sliced (scale the heat to your heart’s desire)
• 2 bell peppers, any color, cut into 1-inch pieces
• 1 tbsp sugar
• 1 tsp ground pepper
• 1 tsp garam masala or curry powder
• 2 tbsp fresh chopped cilantro (for a bright finish)

Garnish:

• Sesame seeds
• Extra cilantro and sliced jalapeños (optional, for that “wow” presentation)

Let’s Cook: Step-by-Step

1. Marinate the Chicken

In a bowl, mix soy sauce, sriracha, and vinegar. Add your chicken chunks and massage that flavor in like you mean it. Let it hang out and marinate while you chop up your veggies.

Tip: Even 10–15 minutes of marinating makes a difference! If you’re in a rush, just give it a good toss and move on.

2. Sauté the Aromatics

Heat both oils in a large skillet over medium-high heat. Once hot, toss in the garlic and sliced jalapeños. Sauté for about 30 seconds—your kitchen will already start to smell amazing.

3. Cook the Chicken

Add the marinated chicken to the pan. Sear it until golden brown, about 5 minutes. Stir occasionally so every side gets some love.

4. Add the Peppers and Seasoning

Sprinkle in the sugar, then toss in the bell peppers. Cook for another 5 minutes, just until the chicken is fully cooked and the peppers are tender but still slightly crisp. We don’t want limp veggies here.

5. Finish Strong

Add the garam masala (or curry powder) and freshly chopped cilantro. Stir everything together so the flavors marry beautifully.

6. Serve & Garnish

Plate it up with a sprinkle of sesame seeds, a few extra jalapeño slices (if you’re feeling brave), and a little more cilantro for that fresh, green pop.

Quick Tips for the Best Jalapeno Chicken with Bell Peppers

• Adjust the spice: Two jalapeños will give you a mild-medium kick. Four? Buckle up.
• Don’t overcook the bell peppers: They should still have a bit of bite—nobody likes soggy peppers.
• Make it a meal: Serve over jasmine rice, cauliflower rice, or even wrapped in warm tortillas for a spicy taco night.

Aneta’s tip: I once made this after a long day of chasing my toddler around and nearly skipped the cilantro. Big mistake! That fresh herbiness really ties the whole dish together.

FAQs About Jalapeno Chicken with Bell Peppers

Conclusion

Whether you’re feeding a hungry family or just looking to spice things up for yourself, Jalapeno Chicken with Bell Peppers brings bold flavor, bright color, and satisfying heat to your dinner table. The chicken is juicy, the peppers are crisp, and the jalapeños? Just spicy enough to wake up your taste buds without setting off alarms.

This one-pan wonder is more than just a meal—it’s a midweek mood booster.

So go ahead, pour yourself a glass of something bubbly, and bring a little heat into your kitchen tonight.

Discover More Flavorful Chicken Favorites

If Jalapeno Chicken with Bell Peppers got your taste buds tingling, you’re in for a spicy, savory ride with these other crave-worthy recipes from Chicken Magic. Whether you’re into skillet dinners, global flavors, or bold fusion meals, there’s more heat, heart, and happiness waiting for you:

• Looking for another bold, spicy skillet meal? Try our zesty Spicy Jalapeno Chicken Recipe that doubles down on flavor with fiery undertones and aromatic spices.
• Craving something smoky and sweet? This Grilled Salsa Verde Pepper Jack Chicken hits the grill with creamy, melty goodness and a tangy green twist.
• Want a quick one-pan dinner with rice? Our Salsa Verde Chicken and Rice Skillet delivers cozy comfort with a fresh, herby punch.
• For a smoky-sweet twist, the Honey Chipotle Chicken Rice Bowl blends heat and honey with a satisfying crunch of veggies—ideal for busy weeknights.

Explore these deliciously easy meals to keep your dinner game strong and your kitchen filled with magic. Happy eating!

Jalapeno Chicken with Bell Peppers

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• Author: Aneta
• Total Time: 20 mins
• Yield: 4 servings 1x

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Description

This Jalapeno Chicken with Bell Peppers is a quick and spicy stir-fry made with tender chicken chunks, colorful bell peppers, and bold jalapeño heat. It’s a flavorful weeknight dinner that comes together in just 20 minutes and is perfect served over rice or wrapped in tortillas.

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Ingredients

Scale 1x2x3x

For the 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

For the Stir Fry:

• 1 tbsp vegetable oil

• 1 tsp sesame seed oil

• 10 cloves garlic, finely chopped

• 2–4 jalapeños, thinly sliced (adjust to taste)

• 2 bell peppers (red, yellow, or green), cut into 1-inch pieces

• 1 tbsp sugar

• 1 tsp ground black pepper

• 1 tsp garam masala or curry powder

• 2 tbsp fresh chopped cilantro

Optional Garnish:

• Sesame seeds

• Extra fresh cilantro

• Extra sliced jalapeños

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Instructions

1. In a bowl, whisk together soy sauce, sriracha, and vinegar. Add the chicken chunks and mix well to coat. Let marinate while prepping the vegetables.

2. Heat the vegetable oil and sesame oil in a large skillet over medium-high heat.

3. Add garlic and jalapeños. Sauté for 30 seconds until fragrant.

4. Add marinated chicken and cook for 5 minutes until golden and partially cooked.

5. Sprinkle in the sugar and stir in the bell peppers. Cook another 5 minutes until chicken is fully cooked and peppers are tender-crisp.

6. Add garam masala (or curry powder) and chopped cilantro. Mix everything well.

7. Serve hot, garnished with sesame seeds, extra cilantro, and jalapeño slices.

Notes

For less heat, remove the seeds from the jalapeños or reduce the quantity.
Chicken thighs can be substituted for chicken breast for a juicier option.
Serve over rice, in wraps, or with a side of quinoa for a complete meal.
Leftovers store well in the fridge for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Dinner
• Method: Skillet
• Cuisine: Fusion/Asian-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 290 kcal
• Sugar: 5 g
• Sodium: 710 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 80 mg