Description
This Jalapeno Peach Chicken recipe offers a delicious blend of spicy and sweet flavors, combining tender chicken breasts with a vibrant sauce made from fresh peaches, jalapenos, and aromatic spices. Perfect for a flavorful weeknight dinner, this dish is served over rice or quinoa and garnished with fresh cilantro and lime wedges for a refreshing finish.
Ingredients
Scale
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
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 well with salt and black pepper. Toss everything to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Prepare the Jalapeno Peach Sauce: Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add chopped red onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Add Peaches and Jalapenos: Incorporate the diced peaches and minced jalapenos into the saucepan. Cook for 5 to 7 minutes, stirring occasionally, until peaches soften and release their juices.
- Add Sauce Ingredients: Pour in apple cider vinegar, honey, soy sauce, and lime juice. Stir in grated ginger and red pepper flakes if using. Mix all ingredients thoroughly.
- Simmer the Sauce: Bring the mixture to a simmer, then lower the heat and let it gently simmer for 10 to 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to slightly thicken.
- Thicken the Sauce: Whisk together cornstarch with cold water to form a slurry. Gradually pour the slurry into the simmering sauce while stirring continuously. Cook for 1 to 2 minutes until the sauce reaches your desired thickness.
- Adjust Seasoning and Set Aside: Taste the sauce and adjust salt or spice as needed. Remove from heat and set the sauce aside for now.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat and add the remaining olive oil. Once hot, add the marinated chicken pieces in a single layer, avoiding overcrowding. Cook for 5 to 7 minutes per side until the chicken is thoroughly cooked and browned. The internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate.
- Combine and Simmer: Pour the jalapeno peach sauce back into the skillet and bring to a simmer over medium heat. Return the cooked chicken to the skillet, stirring to coat evenly.
- Final Simmer: Allow the chicken to simmer in the sauce for a few minutes to meld the flavors and slightly thicken the sauce again. Then remove from heat.
- Serve: Serve the jalapeno peach chicken hot over cooked rice or quinoa, garnished with chopped cilantro and lime wedges on the side for squeezing over.
Notes
- Marinating the chicken for longer (up to 2 hours) intensifies the flavor.
- Adjust the jalapeno quantity based on your preferred spice level.
- Using chicken broth instead of water for the sauce slurry adds richness.
- Serve with quinoa for a gluten-free meal option.
- Ensure the chicken reaches an internal temperature of 165°F for food safety.
