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Spicy Jalapeño Chicken & Broccoli Stir-Fry Recipe

Spicy Jalapeno Chicken & Broccoli Stir Fry tastes like your favorite Chinese takeout but is a bit spicier and far healthier. Ready in about 30 minutes, it’s a quick weeknight dinner the whole family will enjoy.

single serving of jalapeno chicken stir fry with rice noodles

After a busy day it’s tempting to order takeout — kung pao chicken, vegetable fried rice, and egg rolls are favorites in many households. With a little planning, however, you can enjoy the same bold flavors at home while cutting calories and improving nutrition. This jalapeno chicken stir fry gives an Asian twist with a bright, spicy kick that’s hard to match from the restaurant.

Florets of blanched broccoli, tender bite-sized chicken, fragrant garlic and ginger, and thinly sliced jalapeno peppers combine in a savory sauce for a satisfying meal. Serve over steamed rice or rice noodles for a complete plate.

Ingredients

  • 1 tablespoon oyster sauce
  • 2 tablespoons reduced sodium soy sauce
  • 1 cup reduced sodium chicken stock
  • 1 tablespoon + 1 teaspoon cornstarch (divided)
  • 2 tablespoons sesame oil (divided)
  • 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 garlic cloves, chopped
  • 1 small onion, thinly sliced (about ½ cup)
  • 1 tablespoon fresh ginger, finely chopped
  • ½–1 jalapeno pepper, thinly sliced (add more for extra heat)
  • 4 cups broccoli florets, blanched 3 minutes in boiling water
  • Sesame seeds and thinly sliced scallion for garnish
  • Rice or thin rice noodles, cooked according to package directions
ingredients in chicken stir fry

Expert tips

These pointers will help you get the best texture and flavor from this stir fry.

  • Cook the chicken only until just done — overcooking makes it tough.
  • A small amount of oyster sauce adds a distinctive, authentic savory note similar to Chinese takeout.
  • Blanch broccoli briefly to keep it bright green and tender-crisp.
  • Prep vegetables and slice chicken the night before to speed up dinner-time cooking.
stir fry of chicken, broccoli and jalapeno peppers

What to serve with stir fry

This stir fry pairs well with steamed rice or rice noodles. You can also serve it over roasted spaghetti squash or zucchini noodles for a lower-carb option. For a pretty presentation, mound the cooked rice or noodles on a plate and top with the chicken and broccoli mixture.

If you try this jalapeno chicken and broccoli stir fry, please leave a comment or rating. I enjoy seeing photos of your dishes on Instagram.

Recipe

single serving of chicken stir fry

Spicy Jalapeno Chicken and Broccoli Stir Fry

A spicier, healthier alternative to classic Chinese takeout.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 442 kcal
Author: Amy Casey

Ingredients

  • 1 tablespoon oyster sauce
  • 2 tablespoons reduced sodium soy sauce
  • 1 cup reduced sodium chicken stock
  • 1 tablespoon + 1 teaspoon cornstarch (divided)
  • 2 tablespoons sesame oil (divided)
  • 1½ pounds boneless, skinless chicken breasts, cut in bite-sized pieces
  • 2 garlic cloves, chopped
  • 1 small onion, thinly sliced (about ½ cup)
  • 1 tablespoon fresh ginger, finely chopped
  • ½–1 jalapeno pepper, thinly sliced
  • 4 cups broccoli florets, blanched briefly
  • Sesame seeds and thinly sliced scallion for garnish
  • Rice or thin rice noodles, cooked according to package directions

Instructions

  1. In a small bowl, whisk together the oyster sauce, soy sauce, chicken stock, and 1 tablespoon cornstarch. Set aside.
  2. Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon of sesame oil.
  3. When the oil shimmers, add the chicken and stir-fry until just cooked through, about 4–5 minutes. Sprinkle with the remaining 1 teaspoon cornstarch, stir, then transfer the chicken to a plate and set aside.
  4. Add the remaining sesame oil to the pan. When it shimmers, add the garlic, onion, ginger, and jalapeno. Sauté 2–3 minutes until fragrant and beginning to soften.
  5. Pour the stock mixture into the pan and cook until it starts to thicken, about 2–3 minutes.
  6. Return the chicken to the pan, add the blanched broccoli, and stir just to coat in the sauce.
  7. Sprinkle with sesame seeds and sliced scallion. Serve over cooked rice or rice noodles.

Notes

  • Cook the chicken only until just done to keep it tender.
  • The oyster sauce adds an authentic savory depth even in small amounts.
  • Blanch broccoli to retain color and a tender-crisp texture.
  • Chop ingredients ahead of time to speed up cooking on busy nights.

Nutrition

Serving: 1/4 of recipe | Calories: 442 kcal | Carbs: 11.5 g | Protein: 53.1 g | Fat: 19.8 g | Saturated Fat: 4.4 g | Cholesterol: 151 mg | Sodium: 552 mg | Fiber: 3 g | Sugar: 2.6 g

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