Instructions

• Cut the chicken into small, ¾ inch pieces. To a bowl, add 1 tablespoon water, baking soda, kosher salt, sugar, white pepper, garlic powder, and soy sauce. Stir well until the baking soda dissolves. Add the chicken, sprinkle with cornstarch, stir, and let sit for 10 minutes.
• While the chicken is velveting, in a bowl, combine the preserves, rice vinegar, remaining soy sauce, red pepper flakes, and 2 tablespoons water. Whisk to combine.
• Add 2 tablespoons of oil to a deep skillet over medium-high heat. Add ½ of the chicken and cook without disturbance for 2-3 minutes per side, adding jalapeño slices in the last 30-45 seconds. Remove cooked chicken and jalapeños.
• Reduce to medium-low heat. Add garlic to remaining oil in the pan and cook for 45 seconds. Pour in the sauce, let it thicken for 45 seconds, then add chicken and jalapeños, tossing to combine. Add diced peaches for the last 30 seconds.
• Serve the jalapeño peach chicken over fluffy rice, topped with sesame seeds if desired, and with steamed veggies on the side.