Whole30 Chinese-Inspired Jalapeño Chicken Recipe

Whole30 Chinese-Inspired Jalapeño Chicken

Ingredients

• 1/4 cup coconut aminos
• 1 tsp fish sauce (such as Red Boat)
• 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, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp arrowroot flour
• 3 tbsp avocado oil (or other high-heat 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 amount to control heat)
• 1/2 medium white onion, diced

Instructions

1. In a small bowl, whisk together the coconut aminos, fish sauce, broth, rice vinegar, minced garlic, and grated ginger. Set the sauce aside so the flavors can meld while you prepare the rest of the dish.
2. Slice the chicken against the grain into thin strips. Place the chicken in a bowl and season with salt and pepper. Sprinkle the arrowroot flour over the chicken and toss until the pieces are evenly coated.
3. Heat the avocado oil and toasted sesame oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the chicken in a single layer. Avoid overcrowding the pan — sear in two batches if needed — and cook until golden brown and cooked through, about 3–4 minutes per side. Transfer cooked chicken to a plate and keep warm.
4. Add the bell peppers, onion, and jalapeño to the hot skillet. Stir-fry, tossing occasionally, until the vegetables are crisp-tender, about 4 minutes.
5. Return the chicken to the skillet and pour in the reserved sauce. Reduce the heat to medium-low and use the back of a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer, tossing occasionally, until the sauce has thickened and coats the chicken and vegetables, about 3–4 minutes more.
6. Serve immediately. This dish pairs well with cauliflower rice for a Whole30 meal or with steamed rice for a non-Whole30 option.

Tips, Variations, and Storage

Tips for best results: pat the chicken dry before coating with arrowroot for a better sear; work in batches so pieces brown evenly; and adjust jalapeño quantity to control the heat level. Toasted sesame oil is added for aroma — use sparingly so it doesn’t overpower the sauce.

Substitutions and swaps: substitute shrimp or thinly sliced flank steak for chicken if you prefer; use tamari (gluten-free soy sauce) instead of coconut aminos if you are not following Whole30; swap arrowroot for tapioca starch in the same amount.

Make it milder by using half the jalapeño or removing the membranes; increase heat by using serrano chiles or adding a pinch of crushed red pepper or chili garlic sauce (not Whole30 compliant if it contains added sugar).

Storage and reheating: store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low-medium heat with a splash of broth to rehydrate the sauce and prevent drying out.

Author and Notes

Author: Alex Snodgrass

This recipe is adapted from a favorite spicy jalapeño chicken dish found at a Dallas restaurant and recreated here to be Whole30-friendly while keeping the punchy, savory flavors that make the original so memorable.