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A close-up of spicy Jalapeño Chicken sizzling in a dark skillet, topped with vibrant green jalapeño slices and a savory glaze.

Zesty Skillet Jalapeño Chicken

This quick and flavorful Zesty Skillet Jalapeño Chicken features tender chicken pieces infused with fiery fresh jalapeños, garlic, and a tangy lime-soy sauce, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian Fusion
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Sauce
  • 2 tbsp Soy sauce low sodium preferred
  • 1 tbsp Lime juice freshly squeezed
  • 1 tbsp Honey or maple syrup optional, for balance
  • 1 tsp Rice vinegar
  • 1 tsp Sriracha or chili garlic sauce adjust to taste
  • 1/2 cup Chicken broth
  • 1 tbsp Cornstarch
For the Aromatics & Jalapeños
  • 2 tbsp Olive oil
  • 3-4 Jalapeños thinly sliced (remove seeds and ribs for less heat)
  • 1 small Yellow onion thinly sliced
  • 3 cloves Garlic minced
  • 1/2 inch Fresh ginger grated (optional)
For Garnish (Optional)
  • 2 tbsp Fresh cilantro chopped
  • 1 Lime cut into wedges

Equipment

  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Mixing bowls
  • Whisk

Method
 

Prepare the Chicken
  1. Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tbsp olive oil, salt, and black pepper.
Make the Sauce
  1. In a small bowl, whisk together soy sauce, lime juice, honey (if using), rice vinegar, sriracha, chicken broth, and cornstarch until smooth. Set aside.
Cook the Chicken
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Sauté Aromatics
  1. Add the remaining 1 tbsp olive oil to the same skillet. Reduce heat to medium. Add sliced jalapeños and onion. Sauté for 3-5 minutes until softened.
Add Garlic and Ginger
  1. Stir in minced garlic and grated ginger (if using). Cook for another 1 minute until fragrant, being careful not to burn the garlic.
Combine and Sauce
  1. Return the cooked chicken to the skillet with the jalapeños and onion. Give the sauce mixture a quick re-whisk, then pour it over the chicken and vegetables.
Thicken and Serve
  1. Bring the sauce to a gentle simmer, stirring constantly, until it thickens and coats the chicken, about 2-3 minutes.
Garnish and Enjoy
  1. Remove from heat. Garnish with fresh cilantro and serve immediately with lime wedges. Delicious served over rice or with steamed vegetables.

Notes

For less heat, remove all seeds and white ribs from the jalapeños. For more heat, leave some seeds in one or two slices. Chicken thighs tend to stay moister than breasts. Store leftovers in an airtight container in the refrigerator for up to 3 days.