Peach Jalapeño Chicken
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.
Ingredients
- 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)
Instructions
- 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.