Spicy Jalapeño Chicken Stir Fry
This easy pressure cooker stir fry combines tender chicken, spicy jalapeños, and rich sauce for a flavorful weeknight meal done in under 40 minutes.
Equipment
- 1 Pressure cooker or skillet with lid
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts sliced thin
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- 2 cloves garlic minced
- 2 jalapeños thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
Instructions
- Heat vegetable oil in the cooker or skillet over medium-high heat.
- Add sliced chicken breasts and cook 5–7 minutes until browned and cooked through. Set aside.
- In the same pot, stir-fry onion, red and green bell peppers, and jalapeños for 3–4 minutes.
- Add minced garlic and cook 30 seconds until fragrant.
- Return chicken to the pot and add soy sauce, hoisin sauce, and rice vinegar.
- Stir to coat everything evenly.
- Pour in cornstarch slurry and stir 1–2 minutes until sauce thickens.
- Season with salt and pepper to taste.
- Serve hot over cooked white rice.
Notes
Leftovers keep well in the fridge for 3 days or freeze for up to 3 months. Reheat with a touch of water to keep it juicy.