Ingredients
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4 boneless, skinless chicken breasts
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2 tbsp olive oil
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1 tbsp garlic, minced
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1 tbsp fresh ginger, grated (optional)
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2 ripe peaches, peeled and chopped
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1–2 fresh jalapeños, finely chopped (adjust to your heat preference)
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¼ cup honey
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2 tbsp apple cider vinegar
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1 tbsp soy sauce
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1 tsp ground cumin
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½ tsp smoked paprika
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Salt and pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
Instructions
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Prepare the Chicken:
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Season the chicken breasts with salt and pepper on both sides.
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Sear the Chicken:
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In a large skillet, heat olive oil over medium-high heat.
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Add the chicken breasts and sear them for 5-6 minutes per side, or until golden brown and cooked through.
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Remove the chicken from the skillet and set aside.
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Make the Jalapeno Peach Sauce:
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In the same skillet, add the garlic and ginger (if using), sautéing for 1-2 minutes until fragrant.
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Add the chopped peaches, jalapeños, and honey to the skillet. Stir well and cook for about 5-7 minutes until the peaches start to soften and break down.
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Stir in the apple cider vinegar, soy sauce, cumin, and smoked paprika. Let the sauce simmer for another 2-3 minutes until it thickens slightly.
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Season with salt and pepper to taste.
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Combine the Chicken and Sauce:
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Return the seared chicken breasts to the skillet, spooning the jalapeno peach sauce over the top.
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Reduce the heat to low and let everything simmer for 5 minutes, allowing the chicken to absorb some of the flavors.
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Serve:
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Plate the chicken and drizzle with the jalapeno peach sauce.
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Garnish with fresh cilantro and serve with lime wedges for a burst of freshness.
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