This peach jalapeño chicken is a sweet, fruity, spicy dish made in one skillet, another quick way to cook boneless chicken breast. Serve over rice.
Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::6
Ingredients
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2 tablespoons olive oil
3 skinless boneless chicken breasts, diced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon chili powder
1 jalapeno, seeded and diced
2 peaches – peeled, pitted, and diced
1/2 cup peach preserves
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
cilantro, fresh or dried, for garnish (optional)
Directions
Heat olive oil in a large skillet over medium heat until hot, about 2 minutes.
Season chicken with salt, pepper, smoked paprika, onion powder, garlic powder, and chili powder. Add chicken breast to the hot skillet; cook chicken until no longer pink at the center and juices run clear, about 5 minutes. Remove chicken to a bowl; set aside.
Add peaches and jalapeño to the same skillet; cook until peaches soften, 5 to 6 minutes.
In a small bowl, whisk together peach preserves, soy sauce, apple cider vinegar, and cornstarch until well combined. Set aside.
Return cooked chicken to the skillet and stir in peach preserves mixture, making sure to coat chicken and peaches well. Continue to cook, stirring, until sauce thickens, about 2 minutes.
Garnish with fresh or dried cilantro when serving.