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With my spin on Jalapeno Chicken with Bell Peppers you get a fresh and zesty stir fry that's speedy and brings dinner together in less than thirty minutes Juicy chicken cooked with rainbow veggies and punchy spices gives you a dish full of bold taste and easy comfort
I first tried making this after a busy day when I just wanted something spicy and quick Didn’t expect it to be on repeat every time jalapenos are around
Vibrant Ingredients
- Fresh cilantro: Toss in leaves right at the end for brightness grab a green bunch at the store
- Garam masala or curry powder: A sprinkle lifts up all the flavors just double check it smells strong not faded
- Black pepper: Crank some fresh for heat it wakes everything up
- Sugar: Balances the spicy kick with a touch of sweetness go light with regular white sugar
- Bell peppers: Crisp and sweet pick the firmest ones you find
- Jalapeno: Slice up the bright green peppers they bring warmth and sparkle keep those seeds for heat
- Garlic: Chop a couple of fresh fat cloves for aroma and zest
- Vegetable and sesame oil: Use both for great sautéing my pick is toasted sesame oil at the finish for extra nuttiness
- Vinegar: Splash in apple cider or plain white to make flavors pop
- Sriracha: Douse in whatever hot sauce you like the most for tangy fire
- Soy sauce: Pour in some for savory punch stick to the naturally brewed kind if you can
- Chicken breast: Use cubes of firm pink fillets for tender pieces and plenty of lean protein
Easy How-To Steps
- Mix the Final Flavor:
- Drop in the fresh cilantro and spice blend Give everything a good toss Serve it up while it’s steaming
- Finish Cooking Chicken and Peppers:
- Toss in the bell peppers and pepper Let things cook just a bit—keep those veggies snappy Don’t let the chicken go dry
- Sear the Chicken:
- Lay your chicken in the hot pan Get a little golden crust by flipping and letting it brown Toss in some sugar so the sauce gets sticky
- Start Aromatics Sizzling:
- Warm both oils in your skillet Drop in chopped garlic and jalapeno Let it pop for thirty seconds until the kitchen smells amazing
- Get Veggies Ready:
- Slice up jalapenos and bell peppers while chicken soaks up marinade Keep the seeds if you want more fire match pieces so they cook the same
- Soak the Chicken:
- In a big bowl mix soy sauce hot sauce and vinegar Add your chicken chunks and give them a good rub so every piece gets a soak Let them hang out while you work on the veggies for the chicken to stay moist
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Every time sesame oil sizzles with garam masala it takes me back to family nights Our whole crew dove in for seconds before the food had a chance to cool
Leftover Storage
Stash extras in a closed container in your fridge and they’ll keep about three days The flavors really blend together if you wait a night Warm up just long enough on the stove or zap in the microwave so the chicken stays soft and the peppers still crunch a little
Switch-Ups
Go for tofu cubes or shrimp if you want to skip chicken Don’t have a fresh jalapeno? A few red chili flakes do the job No bell peppers? Try zucchini or snap peas to keep the color and some crunch
How To Dish Up
Spoon the chicken loaded with peppers over fluffy jasmine or basmati rice It also rocks folded up in flatbread or tucked in lettuce wraps for grab-and-go bites Add an extra squirt of lime and drizzle of hot sauce for a lively finish
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Roots & Traditions
This is a mix of flavors from Asian and Indian homes where fresh chilies and spices work their magic Fast stir frying and stacking on flavors is common in both—you get a taste that feels both cozy and worldwide
FAQs About the Recipe
- → Does this turn out super spicy?
Spice level changes with how many jalapeno slices you throw in. Try just two for soft heat, or add more for a bigger punch. No seeds means it's way less spicy.
- → Could I swap out the chicken?
Definitely—try tofu, beef slices, or paneer. Just tweak your cooking time as needed.
- → Which peppers should I pick for this?
All bell pepper colors work—green, yellow, red—they bring bite and a pop of colorful crunch to your plate.
- → What should I eat it with?
Best with a bowl of steamed jasmine rice, some fried rice, or even a plain salad on the side.
- → How do I stop the veggies from getting mushy?
Wait until near the end to toss in those bell peppers. Cook till they’re just starting to soften but still crisp.