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Spicy Jalapeno Peach Chicken Recipe

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★★★★★

4.9 from 722 reviews

This Jalapeno Peach Chicken recipe combines juicy, tender chicken breast cubes with a vibrant, sweet and spicy jalapeno peach sauce. Marinated in smoky spices and cooked in a skillet, the chicken is simmered in a tangy peach and jalapeno mixture flavored with garlic, ginger, and honey. Served over rice or quinoa and garnished with fresh cilantro and lime wedges, this dish offers a perfect balance of smoky, sweet, spicy, and tangy flavors that will excite your taste buds.

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)
  • Salt and freshly ground black pepper to taste

Jalapeno Peach Sauce

  • 1 tablespoon olive oil
  • 2 ripe peaches, peeled, pitted, and diced
  • 2 jalapenos, seeded and finely minced
  • 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
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

To Serve

  • Cooked rice or quinoa
  • Chopped cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, and optional cayenne pepper. Season with salt and freshly ground black pepper. Toss everything well until the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to meld.
  2. Prepare the Jalapeno Peach Sauce – Sauté Aromatics: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped red onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
  3. Add Peaches and Jalapenos: Stir in the diced peaches and finely minced jalapenos. Cook this mixture for 5 to 7 minutes, stirring occasionally, until the peaches soften and start releasing their juices.
  4. Add Liquid Ingredients and Spices: Pour in the apple cider vinegar, honey, soy sauce, and lime juice. Add the grated ginger and red pepper flakes if using. Stir thoroughly to combine all the ingredients and enhance the flavor profile.
  5. Simmer the Sauce: Bring the sauce mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld beautifully.
  6. Thicken the Sauce: Whisk together the cornstarch and cold water to make a slurry. Slowly pour this slurry into the simmering sauce while stirring constantly. Continue stirring for 1 to 2 minutes more until the sauce reaches the desired thickness.
  7. Adjust Seasoning and Set Aside: Taste the sauce and adjust salt or spices as needed. Remove the saucepan from heat and set the sauce aside for later use.
  8. 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 in a single layer. If necessary, cook in batches to avoid overcrowding, which helps the chicken brown evenly.
  9. Brown and Cook Thoroughly: Cook the chicken for about 5 to 7 minutes per side until browned and cooked through, reaching an internal temperature of 165°F (74°C). Once done, remove the chicken from the skillet and set it aside.
  10. Combine Sauce and Chicken: Pour the prepared jalapeno peach sauce into the same skillet and bring it to a simmer over medium heat.
  11. Simmer Chicken in Sauce: Return the cooked chicken to the skillet, stirring it into the sauce to coat evenly. Let it simmer for a few more minutes to allow the flavors to meld and the sauce to thicken further.
  12. Serve: Spoon the jalapeno peach chicken hot over cooked rice or quinoa. Garnish with freshly chopped cilantro and serve with lime wedges for an added burst of freshness and tanginess.

Notes

  • Peeling peaches is easiest when you blanch them briefly in boiling water and then plunge them into ice water.
  • Adjust the amount of jalapeno and cayenne pepper based on your preferred spice level.
  • For a gluten-free option, substitute soy sauce with tamari.
  • The cornstarch slurry is key to thickening the sauce; do not skip this step for the best texture.
  • Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: jalapeno peach chicken, spicy chicken recipe, peach sauce chicken, skillet chicken, summer chicken dish

Find it online: https://ellaeatsdaily.com/spicy-jalapeno-peach-chicken-recipe/