This quick and easy jalapeño chicken comes together in about 30 minutes with simple ingredients. Rich, creamy, and inspired by Asian flavors, it’s a one-pan meal that works well with jasmine rice, fried rice, or noodles.
I first started making this jalapeño chicken a few years ago as a fast, one-skillet dinner using whatever I had on hand. The dish was inspired by the Chinese jalapeño chicken from a favorite restaurant, but this version is richer and creamier thanks to cream cheese and heavy cream.
Tips for perfect jalapeño chicken
- Use a wide non-stick skillet so everything cooks evenly and won’t stick.
- Sesame oil gives the best flavor, but you can substitute olive, vegetable, or canola oil if needed.
- If you prefer a saucier result, stir in a little more heavy cream at the end.
- This dish is spicy — adjust the jalapeño quantity to suit your heat tolerance.
- The recipe scales easily; double or triple the ingredients when feeding a crowd.
- You can also marinate chicken pieces in the same seasonings for at least an hour (or overnight) and then bake or grill them instead of cooking on the stovetop.
How to make jalapeño chicken
Heat the oil in a wide skillet, then add the chicken and seasonings and cook until the chicken is done. Stir in cream cheese and heavy cream to thicken the sauce and give the dish a rich, creamy finish. Garnish with sliced jalapeños and green onions and serve hot.
Recipe
Jalapeño Chicken
A quick, creamy jalapeño chicken ready in 30 minutes. Simple ingredients and bold flavor.
Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins
Servings: 4 people | Calories: 222 kcal
Course: Main Course | Cuisine: Chinese, Mexican
Ingredients
- 2 tablespoons sesame oil (or 1 tbsp sesame + 1 tbsp olive oil)
- 1 pound boneless chicken, cut into 2-inch cubes
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon soy sauce
- 1 tablespoon Sriracha sauce
- 1 teaspoon lemon juice or vinegar
- 1 small jalapeño, finely chopped (adjust to taste)
- Salt and pepper to taste
- 1 tablespoon cream cheese
- 1 tablespoon heavy cream or milk (add more if you want extra sauce)
Garnish
- Thinly sliced jalapeño
- Thinly sliced green onions
Instructions
- Heat oil in a wide non-stick pan over medium heat.
- Add the chicken, garlic paste, ginger paste, soy sauce, Sriracha, lemon juice, chopped jalapeños, salt, and pepper. Mix to combine.
- Cover and cook on medium-high for about 8 minutes, or until the chicken is fully cooked.
- Remove the lid and let the liquid reduce slightly. When most of the water has evaporated, lower the heat and add cream cheese and heavy cream. Stir well and cook for about 1 minute to form a creamy sauce.
- Garnish with sliced jalapeños and green onions.
- Serve immediately with rice or noodles. Enjoy!
Notes
- See the tips above for best results.
- Leftovers can be stored in the fridge for up to 2 days and reheated on the stovetop or in the microwave.
Nutrition
Calories: 222 kcal | Carbohydrates: 1 g | Protein: 24 g | Fat: 12 g | Saturated Fat: 3 g | Cholesterol: 81 mg | Sodium: 315 mg
Nutrition estimated by an automated tool and may not be exact.
Well, that’s all for today. Until next time!