Ingredients
Boneless, Skinless Chicken Breasts or Thighs, cut into bite-sized pieces
Salt and Black Pepper, to taste
Olive Oil or Avocado Oil
Garlic Powder
Onion Powder
Peach Preserves or Jam
Jalapenos, fresh or pickled, diced
Soy Sauce or Tamari
Apple Cider Vinegar
Minced Garlic
Honey or Maple Syrup (Optional)
Instructions
1. Pat chicken dry and toss in a bowl with salt, pepper, garlic powder, and onion powder until evenly coated.
2. Heat oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown and cooked through; set aside.
3. Reduce heat to medium, add minced garlic and diced jalapenos to the skillet, and sauté for one minute until fragrant.
4. Pour in soy sauce and apple cider vinegar, scraping the bottom of the pan, then stir in the peach preserves.
5. Cook the sauce for 2-3 minutes, stirring until it simmers and thickens slightly.
6. Return the cooked chicken to the skillet, toss to coat everything in the glaze, and simmer for another 1-2 minutes.
7. Remove from heat, garnish with fresh cilantro or green onions, and serve immediately.
Notes
Adjust the heat by removing jalapeno seeds for a milder sauce or leaving them in for more spice. For a gluten-free version, use tamari instead of soy sauce. The glaze also works well with pork, shrimp, or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 18g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg