Description
A delightful fusion of sweet peaches and spicy jalapeños, this jalapeño peach chicken recipe is perfect for summer dining.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 4 large ripe peaches, pitted and diced (about 3 cups)
- 2–3 medium jalapeños, seeds removed and finely minced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- Season the chicken pieces with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the pan in a single layer and cook for 5-7 minutes until golden brown.
- Flip the chicken and cook for another 4-5 minutes until cooked through.
- Remove the chicken from the pan and set aside.
- In the same pan, add diced onion and cook for 3-4 minutes until translucent.
- Add minced garlic and ginger, cooking for another 30 seconds.
- Add minced jalapeños and cook for 1-2 minutes.
- Add diced peaches, honey, apple cider vinegar, soy sauce, cumin, and cayenne pepper. Simmer for 8-10 minutes.
- Stir in the cornstarch slurry and cook for 2-3 minutes until thickened.
- Add the cooked chicken back to the pan and simmer for another 3-4 minutes.
- Stir in fresh cilantro and adjust seasoning as needed.
Notes
Serve with coconut rice, grilled vegetables, or tortillas for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg