Description
Jalapeno Peach Chicken is a vibrant and flavorful dish combining tender, juicy chicken with a sweet and spicy peach-jalapeno sauce. Perfectly balanced with smoky spices, tangy lime, and a touch of honey, this recipe delivers a delicious fusion of sweet heat that’s ideal for a weeknight dinner or casual gathering.
Ingredients
Scale
Chicken 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
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 thoroughly to coat and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to penetrate.
- Prepare the Jalapeno Peach Sauce Base: 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. Stir in minced garlic and cook for an additional minute until fragrant.
- Cook Peaches and Jalapenos: Add the diced peaches and minced jalapenos to the saucepan. Cook for 5 to 7 minutes, stirring occasionally, until peaches soften and release their juices.
- Add Flavorings: Pour in apple cider vinegar, honey, soy sauce, and lime juice. Add grated ginger and optional red pepper flakes. Stir ingredients together to blend flavors.
- Simmer the Sauce: Bring the mixture to a simmer, then reduce heat to low. Let it simmer gently for 10 to 15 minutes, stirring occasionally, until the flavors meld and sauce thickens slightly.
- Thicken the Sauce: Whisk cornstarch with cold water to create a slurry. Slowly pour into the simmering sauce while stirring constantly. Continue stirring until sauce thickens to desired consistency, about 1 to 2 minutes.
- Season and Set Aside: Taste the sauce, adjusting salt or spice level as needed. Remove from heat and set the sauce aside.
- Cook the Chicken: Heat remaining olive oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer, cooking in batches if necessary to avoid overcrowding.
- Brown the Chicken: Cook chicken pieces for 5 to 7 minutes per side until cooked through, browned, and reaching an internal temperature of 165°F (74°C). Remove cooked chicken and set aside.
- Combine Chicken and Sauce: Pour jalapeno peach sauce into the same skillet and bring to a simmer over medium heat.
- Add Chicken to Sauce: Return cooked chicken to skillet, stirring well to coat all pieces evenly with the sauce.
- Simmer Together: Allow the chicken to simmer in the sauce for a few minutes to meld flavors and thicken the sauce slightly. Remove from heat.
- Serve: Serve the Jalapeno Peach Chicken hot over cooked rice or quinoa. Garnish with chopped cilantro and lime wedges for added freshness and flavor.
Notes
- Adjust jalapeno quantity to control the heat level.
- Use chicken broth instead of water in sauce for richer flavor.
- Marinating the chicken longer enhances flavor and tenderness.
- Serve with rice, quinoa, or your favorite grain to soak up the delicious sauce.
- Can be made dairy-free and gluten-free by ensuring soy sauce is gluten-free.
