Ingredients
- Chicken breasts (boneless, skinless): 2 lbs
- Peach preserves: 1 cup
- Diced jalapenos (fresh or pickled): 2 tablespoons (more or less to taste)
- Soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic (minced): 2 cloves
- Olive oil: 1 tablespoon
- Green onions (chopped): 2 tablespoons for garnish
Instructions
- Step 1: In a medium bowl, whisk together the peach preserves, diced jalapenos, soy sauce, rice vinegar, and minced garlic.
- Step 2: Heat olive oil in a large skillet over medium-high heat.
- Step 3: Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through and lightly browned.
- Step 4: Pour the peach jalapeno sauce over the chicken in the skillet. Bring to a simmer and cook for an additional 3-5 minutes, allowing the sauce to thicken slightly and coat the chicken evenly.
- Step 5: Remove the chicken from the skillet and let rest for a few minutes before slicing.
- Step 6: Garnish with chopped green onions and serve hot.
Notes
- Refrigerate leftover Jalapeno Peach Chicken in an airtight container for up to 3 days.
- For best results, gently reheat the chicken in a skillet over medium-low heat with a splash of water or chicken broth to prevent drying.
- Serve sliced Jalapeno Peach Chicken over rice or quinoa for a complete and flavorful meal.
- If using fresh jalapenos, remove the seeds and membranes for less heat, or leave them in for a spicier kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American