Ingredients for Jalapeno Peach Chicken

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: The essential protein base for our Jalapeno Peach Chicken. Choose thighs for extra tenderness and flavor.
• 2 (15-ounce) cans sliced peaches in light syrup, drained: Provides the signature sweetness and tender texture. Draining the syrup prevents the dish from becoming overly sweet.
• 2-3 fresh jalapenos, thinly sliced (seeds removed for less heat): Delivers the crucial spicy kick to balance the sweetness. Adjust the number based on your heat preference.
• 2 tablespoons olive oil: Used for searing the chicken, creating a delicious crust. A good quality extra virgin olive oil works best.
• 1 medium yellow onion, chopped: Forms an an aromatic foundation, adding depth and subtle sweetness. Sauté until translucent for best flavor release.
• 4 cloves garlic, minced: An indispensable aromatic that infuses the dish with robust flavor. Freshly minced garlic makes a significant difference.
• 1/4 cup honey: The primary sweetener, creating a sticky glaze and balancing heat. Local honey often offers the best flavor profile.
• 1/4 cup low-sodium soy sauce: Adds a vital umami depth and savory counterpoint. Low-sodium is key for controlling overall saltiness.
• 2 tablespoons rice vinegar: Provides a necessary tang and brightness, cutting through the richness. Use unseasoned rice vinegar for better flavor control.
• 1/2 cup chicken broth: Forms the liquid base for the sauce, ensuring it’s rich and flavorful. Homemade broth enhances overall taste.
• 1 tablespoon cornstarch: Thickens the sauce, creating a luscious, clingy consistency. Mix with cold water before adding to prevent lumps.
• 1 teaspoon salt: An essential seasoning to enhance all the flavors in the dish. Adjust to taste, especially after adding soy sauce.
• 1/2 teaspoon black pepper: Adds a subtle warmth and aromatic spice. Freshly ground black pepper offers superior flavor and aroma.
• 1/4 cup fresh cilantro, chopped (for garnish): Provides a fresh, herbaceous finish and a pop of color. Add just before serving for maximum freshness.

How to Make Jalapeno Peach Chicken

Prep Ingredients:

Start by cutting chicken into 1-inch pieces, then season with salt and pepper. Chop the onion and mince the garlic. Thinly slice your jalapenos, removing seeds for less heat, and drain the canned peaches. This gets you ready!

Whisk Sauce:

In a small bowl, whisk together the honey, low-sodium soy sauce, rice vinegar, chicken broth, and cornstarch until smooth. This creates the sweet and savory base for your delicious Jalapeno Peach Chicken sauce. Set aside for later.

Sauté Aromatics:

Heat olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant, but don’t let it burn.

Cook Chicken:

Add the seasoned chicken pieces to the skillet with the aromatics. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Ensure it’s mostly cooked through before adding the sauce to develop flavor.

Simmer Dish:

Pour the whisked sauce into the skillet, stirring to coat the chicken. Bring to a gentle simmer, then add the drained peaches and sliced jalapenos. Cook for 5-7 minutes, stirring until the sauce thickens and coats the irresistible Jalapeno Peach Chicken.

Garnish & Serve:

Remove the skillet from heat. Garnish generously with fresh chopped cilantro. Serve your perfectly balanced Jalapeno Peach Chicken immediately over rice or with a side of your favorite vegetables for a truly satisfying meal. Enjoy!

How to Store Jalapeno Peach Chicken

To store your delicious Jalapeno Peach Chicken, transfer any leftovers into an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Don’t leave it on the counter too long, or it won’t keep well – trust me, I learned that the hard way! Discard if it smells off or shows signs of spoilage.

For make-ahead convenience, prep the chicken, chop aromatics, and whisk the sauce 1-2 days ahead, storing them separately in the refrigerator. Cook just before serving for optimal flavor. When reheating, gently warm on the stovetop or in the microwave until heated through.

What to Serve with Jalapeno Peach Chicken

To best enjoy your Irresistible Jalapeno Peach Chicken, serve it warm over fluffy white rice. For a vibrant presentation, garnish generously with fresh cilantro and a lime wedge. This dish is perfect for weeknights or casual gatherings. Pair it with steamed green beans or a crisp garden salad for a complete meal.

My favorite way to serve this chicken is over fragrant jasmine rice, paired with roasted broccoli. The sweet-spicy chicken is perfect with the nutty rice and slight char of the broccoli, a combination I truly enjoy.

Frequently Asked Questions

→ Can I use fresh peaches instead of canned for this Jalapeno Peach Chicken?

Yes, you can use fresh peaches! Briefly grill or sauté them first for richer flavor and caramelization. This extra step truly enhances the sweetness. Just ensure they’re ripe for the best texture in your dish.

→ How do I prevent the Jalapeno Peach Chicken sauce from becoming lumpy?

To prevent lumpy sauce, always whisk the cornstarch thoroughly with the cold liquids (broth, soy sauce, vinegar) until completely smooth *before* adding it to the hot skillet. I learned this the hard way!

→ Can I make this delicious Jalapeno Peach Chicken recipe gluten-free?

Absolutely! To make this dish gluten-free, simply substitute the low-sodium soy sauce with tamari, which is a gluten-free alternative. All other ingredients are naturally gluten-free, making it an easy swap.

→ How long can I store leftover Jalapeno Peach Chicken in the refrigerator?

You can store leftover Jalapeno Peach Chicken in an airtight container in the refrigerator for 3-4 days. Always ensure it cools completely before refrigerating to maintain freshness and safety.

→ Can I make components of this Jalapeno Peach Chicken ahead of time?

Yes, you can prep ahead! Chop the chicken and aromatics, and whisk the sauce 1-2 days in advance. Store them separately in the fridge. Cook the dish just before serving for the best flavor and texture.