Description
This Jalapeno Peach Chicken recipe offers a delicious balance of sweet and spicy flavors, combining juicy peaches and fiery jalapenos with tender, marinated chicken. Pan-cooked to perfection and simmered in a vibrant homemade sauce, this dish is perfect served over rice or quinoa for a satisfying meal.
Ingredients
Scale
For the Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
For the Jalapeno Peach Sauce
- 2 ripe peaches, peeled, pitted, and diced
- 2 jalapenos, seeded and finely minced (adjust to your spice preference)
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon lime juice
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup water or chicken broth for richer flavor
- 1 tablespoon cornstarch (mixed with 2 tablespoons cold water to create a slurry)
To Serve
- Cooked rice or quinoa
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper if using. Season with salt and pepper, toss well to coat evenly, cover and refrigerate for at least 30 minutes or up to 2 hours.
- Prepare the Jalapeno Peach Sauce: Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped red onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook Peaches and Jalapenos: Add diced peaches and minced jalapenos to the pan. Cook for 5-7 minutes, stirring occasionally, until peaches soften and release juices.
- Add Liquids and Spices: Stir in apple cider vinegar, honey, soy sauce, lime juice, grated ginger, and red pepper flakes if using. Mix well to combine all flavors.
- Simmer Sauce: Bring the sauce to a gentle simmer, then reduce heat to low. Let it simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly thicken.
- Thicken Sauce: Whisk cornstarch with cold water to make a slurry. Slowly pour it into the simmering sauce while stirring constantly. Continue stirring until sauce thickens to desired consistency, about 1-2 minutes.
- Adjust Seasoning: Taste the sauce and adjust salt, pepper, or sweetness as needed. Remove from heat and set aside.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat and add the remaining olive oil. When hot, add marinated chicken in a single layer without overcrowding; cook in batches if needed.
- Sear Chicken: Cook the chicken for 5-7 minutes per side until fully cooked through and browned, with an internal temperature of 165°F (74°C). Remove cooked chicken and set aside.
- Combine Sauce and Chicken: Pour the Jalapeno Peach Sauce into the same skillet and bring to a simmer over medium heat.
- Simmer Together: Add the cooked chicken back to the skillet with the sauce. Stir to coat the chicken evenly and let simmer for a few minutes to blend flavors and thicken the sauce slightly.
- Remove from Heat: Once thickened and flavors melded, remove skillet from heat.
- Serve: Plate the Jalapeno Peach Chicken over cooked rice or quinoa. Garnish with chopped cilantro and lime wedges, then serve hot and enjoy.
Notes
- Adjust the amount of jalapenos and cayenne pepper to control the spiciness to your liking.
- Peeling peaches is easier if you blanch them briefly in boiling water then plunge into ice water to loosen the skin.
- Use low sodium soy sauce to keep the salt content moderate.
- Chicken can be substituted with thighs if you prefer darker meat; just adjust cooking time accordingly.
- For a gluten-free version, use tamari instead of soy sauce.
- The sauce can be made ahead and reheated before combining with the chicken.
