Asian Jalapeno Chicken
Sweet and savory perfection in this quick and easy 20 min meal from start to finish. Better than take-out and so much healthier!
Sweet, savory and spicy goodness all come together in the easiest dish of all time. 20 minutes from start to finish. That’s all you need. Seriously.
And the chicken isn’t even breaded nor fried, so this is really more of a “skinny” dish, all smothered in a honey lemon sauce, a sauce that you’ll clearly want to guzzle down.
When ready to serve, you can throw this on a bed of brown rice or even quinoa, and you can also add in more veggies to your liking. It’s adaptable and just so stinking easy!
Asian Jalapeno Chicken
Sweet and savory perfection in this quick and easy 20 min meal from start to finish. Better than take-out and so much healthier!
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- ½ teaspoon sesame seeds
- 2 tablespoons chopped fresh cilantro leaves
For the sauce
- 1 tablespoon cornstarch
- ½ cup honey
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- 1 jalapeno, thinly sliced
Instructions
- Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
- In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
- In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno.
- Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken.
- Serve immediately, garnished with sesame seeds and cilantro, if desired.
Did you make this recipe?
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First time ever leaving a review on a blog here. This was excellent! We had leftover grilled chicken to use up so I just added that to the sauce. I have made several of your recipes and they have all been great! Thank you!
this is way better than the restaurant…love it
This is so delicious! I love love this recipe. Make it now!
We make this almost every week! We love spicy food so I put 2 jalapeños and add a red bell pepper in ours. Delicious and simple meal! Thanks!
Holy hot chicken . Mine was super spicy because I used a large whole jalapeno with all the seeds and the siracha too. Next time I will try scraping some of the seeds out first. Oh well. It was a good reason to have ice cream for dessert.
Hi Chungah, this is great!! I’ve missed the Jalapeno Chicken from my favorite restaurant in my neighborhood that closed last year, and this is almost identical. So glad I found this recipe. I only wish I’d made more! Thank you, and I’ll be coming back to this truly damn delicious recipe again.
Chungah this absolutely was Damn Delicious! I’m so glad I found your food blog and the recipes never disappoint. I’ve made several of your recipes and look forward to making many more . You’re making me look good as a cook and I’m having so much fun seeing the smiles on my family’s face when dinner turns out so , WOW ! Take a bow Chungah you deserve it . Now to figure out the recipe I make next . I can’t wait.
Loved this! I made one change to the recipe: I coated the chicken cubes with corn starch before frying them, and used a bit more oil, then drained them before adding the sauce. It made the cubes crunchy and really good.
Awesome flavor. I was so glad this recipe popped up when searching for jalapeno chicken. I really like the depth of the Asian flavor without a bunch of exotic ingredients.
Haven’t made this yet… but I googled “jalapeño chicken” to satisfy a craving, and sho nuff my favorite food blogger done set me up for it! Seriously, you are my food soulmate, keep killing it over there and cranking out awesome recipes!
I have apple cider vinegar with cinnamon in it. Will that throw off The flavor?
Love this recipe.
I made this for a friend over the weekend and we both thoroughly enjoyed it so much so we nearly ate all 4 servings between the two of us! So quick, easy and full of flavor. Thank you once again for sharing your delicious recipes. Yummo!
Not only was this quick and easy to make, it was also delicious! It was a nice balance of sweet and spicy. My 6 and 11 year old loved it too making it a winner in our house.
Am I missing something!? Where does the jalapeño come in?
Please refer to step 3:
3. In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno.
Delicious! Just got done eating and it was amazing and easy. I added a habanero for a little more heat. I served over sesame sauteed shredded cabbage and shredded broccoli.
We will definitely make this again.
This was amazing!!!! I added pine nuts with my sesame seeds and no cilantro. over a lettuce wrap. SOOO GOOD~
This is truly the first recipe I have ever commented on, and for a good reason: this is the most incredible dish (and possibly the greatest way I’ve ever encountered to breathe some life into chicken breast). I tried this recipe out about 3-4 weeks ago and have made it about 5 times since. A couple tweaks I would make though (if you like spicier):
-Instead of 1 teaspoon sriracha, try 2. It will add a nice heat, that’s still subtle enough that it doesn’t overpower the other ingredients
-Also, consider doubling the jalapeno. It may be that jalapenos are not in season now (I am not a farmer, so no idea), but one just seems a bit too mild at the moment.
-Finally, serve this over rice (as several people have suggested)
Thank you so much for this recipe!!!
Great recipe! Thanks. The Honey actually ate chicken thighs, a miracle. Turns out I didn’t have a lemon (how can you not have a lemon??) so I used a clementine instead. Upped the vinegar a tad to compensate and it was fantastic. The sesame seeds were an inspired addition.
In your recipe you have the user stirring in honey , soy, etc, in a “small” sauce pan. Then you have us adding the chicken to this sauce pan. It would take a really small sauce pan to have those liquids fill it in any manner and said saucepan would probably be too small to add the chicken. Probably better to pout mixture over chicken in the other pan.