Description
This Jalapeno Peach Chicken recipe offers a perfect balance of sweet and spicy flavors, featuring tender chicken pieces velvetted for extra juiciness, sautéed with fresh jalapeños, garlic, and a peach-infused sauce. It’s a quick and flavorful dish ideal for a weeknight dinner, served best over fluffy rice and garnished with sesame seeds.
Ingredients
Jalapeno Peach Chicken
- 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
- 2 tablespoons avocado oil
- 1 jalapeño, thinly sliced
- 4 cloves garlic, minced
- 2 small peaches, diced (or 1 large)
- Sesame seeds (optional, for topping)
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
Instructions
- Velvet the Chicken: Cut the chicken into small pieces about ¾ inch each. 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 and sprinkle with cornstarch. Stir to coat and let sit for 10 minutes. This process tenderizes the chicken for juicy results.
- Prepare the Sauce: While the chicken is marinating, mix the peach or apricot preserves, rice vinegar, remaining 2 teaspoons soy sauce, red pepper flakes, and 2 tablespoons water in a bowl. Whisk until well combined to create the sweet and spicy sauce.
- 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. Flip and cook the other side for 2-4 minutes, adding half of the jalapeño slices during the last 30-45 seconds. When golden and cooked through, transfer to a plate. Add more oil if needed and repeat with the remaining chicken and jalapeños.
- Sauté Garlic and Combine: Reduce the skillet heat to medium-low. Add the minced garlic to the remaining oil and cook for about 45 seconds until fragrant. Pour in the prepared sauce and let it sizzle and thicken for about 45 seconds. Once the sauce is bubbly, return the cooked chicken and jalapeños to the skillet, tossing to combine.
- Add Peaches and Finish: Add the diced peaches to the skillet and cook for an additional 30 seconds, stirring gently to combine all the flavors. Remove from heat once the peaches are slightly warmed but still retain their texture.
- Serve: Spoon the jalapeno peach chicken over a bed of fluffy rice. Sprinkle with sesame seeds if desired, and accompany with your favorite steamed vegetables for a complete meal.
Notes
- Velveting the chicken with baking soda and cornstarch tenderizes it, producing a moist and juicy texture.
- You can substitute apricot preserves if peaches are out of season.
- Adjust the heat level by using more or less jalapeño or red pepper flakes according to your preference.
- Serve with steamed broccoli, snap peas, or bok choy for a balanced plate.
- Use tamari instead of soy sauce for a gluten-free option.
