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Jalapeño Peach Chicken Recipe

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4 from 7 reviews

A vibrant and flavorful Jalapeno Peach Chicken recipe that combines tender, velvety chicken with sweet peaches and spicy jalapeños in a tangy, savory sauce. Perfect for a quick and delicious weeknight dinner, this dish is cooked on the stovetop and pairs wonderfully with fluffy rice and steamed vegetables.

Ingredients

Chicken and Marinade

  • 1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
  • ¼ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ¼ teaspoon white pepper
  • ¼ teaspoon garlic powder
  • 2 teaspoons low sodium soy sauce (or GF tamari)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Sauce

  • ⅓ cup peach or apricot preserves
  • 1 tablespoon rice vinegar
  • 2 teaspoons low sodium soy sauce
  • ¼ teaspoon red pepper flakes (or ½ minced red jalapeño)
  • 2 tablespoons water

Additional Ingredients

  • 2 tablespoons avocado oil
  • 1 jalapeño, thinly sliced
  • 4 cloves garlic, minced
  • 2 small peaches, diced into pieces (or 1 large)
  • Sesame seeds, optional (for topping)

Instructions

  1. Velvet the chicken: Cut the chicken into small, ¾ inch pieces. In a bowl, combine 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, garlic powder, and 2 teaspoons soy sauce. Stir well until the baking soda dissolves. Add the chicken pieces, sprinkle with cornstarch, stir thoroughly, and let sit for 10 minutes to tenderize and flavor.
  2. Prepare the sauce: While the chicken marinates, in a separate bowl whisk together the peach or apricot preserves, rice vinegar, remaining 2 teaspoons soy sauce, red pepper flakes, and 2 tablespoons water until smooth and well combined.
  3. Fry the chicken: Heat 2 tablespoons of avocado oil in a deep skillet over medium-high heat. Add half of the chicken pieces in a single layer and cook undisturbed for 2-3 minutes until golden on one side. Flip and cook the other side for 2-4 minutes. During the last 30-45 seconds of cooking the second batch, add the jalapeño slices to the pan. Remove cooked chicken and jalapeños to a plate. Repeat with remaining chicken, adding more oil if necessary.
  4. Sauté garlic and thicken sauce: Reduce the heat to medium-low. Add the minced garlic to the remaining oil in the skillet and sauté for about 45 seconds until fragrant. Pour the prepared sauce into the skillet and let it sizzle and thicken for about 45 seconds. When bubbly, return the cooked chicken and jalapeños to the pan and toss to coat evenly.
  5. Add peaches and finish cooking: Stir in the diced peaches and cook an additional 30 seconds to warm the fruit without making it mushy. Toss everything together one last time, then remove the skillet from the heat.
  6. Serve: Serve the jalapeño peach chicken over fluffy white rice. Sprinkle with sesame seeds if desired and accompany with your favorite steamed vegetables for a complete meal.

Notes

  • To velvet chicken means to marinate it with baking soda and cornstarch to achieve a tender, silky texture when cooked.
  • If you prefer less heat, reduce the amount of jalapeño or omit the red pepper flakes from the sauce.
  • Using low sodium soy sauce helps control the saltiness of the dish to balance sweetness from the peaches.
  • Substitute peaches with nectarines or apricots if not in season.
  • This recipe pairs best with steamed jasmine or basmati rice and simple steamed greens like broccoli or snap peas.

Find it online: https://cookedbygrace.com/jalapeno-peach-chicken-recipe/