Bring the bold flavors of your favorite restaurant to your kitchen with this Whole30 Chinese-Inspired Jalapeño Chicken. Inspired by a spicy jalapeño chicken dish from a popular Dallas restaurant, this recipe is designed for a quick, flavorful weeknight meal that stays compliant with Whole30 guidelines.
This version focuses on a bright, savory sauce made with coconut aminos, a touch of fish sauce, grated ginger, and garlic. The chicken is lightly coated with arrowroot for a crisp, golden sear, and the peppers and jalapeño provide fresh crunch and heat. It comes together quickly and delivers a satisfying balance of savory, tangy, and spicy notes.
Whole30 Chinese Inspired Jalapeño Chicken
Total: 35 mins | Servings: 4 people
Ingredients
- 1/4 cup coconut aminos
- 1 tsp Red Boat fish sauce
- 1/4 cup low-sodium chicken or vegetable broth
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1-inch knob fresh ginger, peeled and finely grated
- 2 lbs boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp arrowroot flour
- 3 tbsp avocado oil
- 1 tsp toasted sesame oil
- 1 large green bell pepper, seeded and cut into 1-inch cubes
- 1 large red bell pepper, seeded and cut into 1-inch cubes
- 1 large jalapeño, seeds removed and diced (adjust to taste)
- 1/2 medium white onion, diced
Instructions
- In a small bowl, whisk together the coconut aminos, fish sauce, broth, rice vinegar, minced garlic, and grated ginger. Set the sauce aside.
- Slice the chicken breasts against the grain into thin strips. Place the chicken in a bowl and season with salt and pepper. Add the arrowroot flour and toss until the chicken is evenly coated.
- Heat the avocado oil and toasted sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. To avoid crowding, sear the chicken in two batches if necessary. Cook until golden brown and cooked through, about 3–4 minutes per side. Remove the cooked chicken to a plate and set aside.
- Add the green and red bell peppers, diced onion, and jalapeño to the same skillet. Cook, tossing occasionally, until the vegetables are crisp-tender, about 4 minutes.
- Return the chicken to the skillet and pour in the prepared sauce. Reduce the heat to medium-low. Use the back of a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer and toss occasionally until the sauce thickens and coats the chicken and vegetables, about 3–4 minutes.
- Remove from heat and serve immediately. Enjoy!
Tips and Variations
- Adjust the heat: Remove the jalapeño seeds for milder heat or include them for more intensity. You can also add an extra jalapeño if you prefer a spicier dish.
- Serve suggestions: This dish pairs well with cauliflower rice for a low-carb Whole30-friendly option, or over steamed vegetables for a lighter meal.
- Sear in batches: Crowding the pan steams the chicken instead of searing it. Cook the chicken in batches to get that golden crust.
- Arrowroot tip: Arrowroot creates a light, glossy coating and helps thicken the sauce without flour. Toss the chicken well so it’s evenly coated before searing.
- Substitutions: If you don’t have avocado oil, other neutral high-heat oils are fine. Toasted sesame oil is used for aroma—add it near the end if you prefer a more subtle sesame flavor.
- Vegetable variations: Swap or add vegetables like snap peas, broccoli florets, or sliced carrots to increase color and texture.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat until warmed through, or microwave in short intervals stirring between heats to maintain texture. If the sauce stiffens in the fridge, add a splash of broth or water when reheating to loosen it.
Whole30 Notes
This recipe uses compliant ingredients like coconut aminos and arrowroot. Always check labels for added sugars or non-compliant additives if you are strictly following Whole30.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
Photography by Eat Love Eats.