Description

Craving a quick, vibrant meal that balances sweet and spicy flavors with tender chicken? The Sweet ‘n’ Spicy Chicken, a contest-winning recipe with 58 glowing reviews, is your answer! This dish features boneless chicken cubes coated in taco seasoning, simmered in a zesty salsa and peach preserves sauce, and served over fluffy rice.

Ingredients

To make Sweet ‘n’ Spicy Chicken for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this bold dish:

Taco Seasoning (3 tbsp): Provides a spicy, savory coating for the chicken.
Boneless Skinless Chicken Breasts (1 lb, cut into ½-inch cubes): Tender, lean protein base.
Canola Oil (1–2 tbsp): Used for browning, providing a neutral base.
Chunky Salsa (1⅔ cups): Adds tangy, spicy flavor to the sauce.
Peach Preserves (½ cup): Brings sweet, fruity richness.
Hot Cooked Rice: Fluffy base for serving.

Substitutions and Variations:

Chicken: Swap with boneless chicken thighs, turkey, or tofu for a vegetarian option.
Taco Seasoning: Use chili powder with a pinch of cumin and paprika, or a homemade blend.
Salsa: Choose mild, medium, or spicy salsa, or use fresh pico de gallo.
Peach Preserves: Substitute with apricot preserves, mango chutney, or honey for a different sweet note.
Add-Ons: Include diced bell peppers, onions, or jalapeños for extra flavor and texture.
Gluten-Free: Ensure taco seasoning and salsa are gluten-free (check labels).
Low-Carb: Serve over cauliflower rice or zucchini noodles instead of rice.

Why These Ingredients Matter: The chicken provides lean protein, while the taco seasoning and salsa deliver bold, spicy flavors. The peach preserves add a sweet counterpoint, and the rice soaks up the sauce, creating a balanced, flavorful meal perfect for Tex-Mex lovers.

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Instructions

Step 1: Season the Chicken

Place 3 tbsp taco seasoning in a large shallow dish.
Add 1 lb boneless skinless chicken breasts (cut into ½-inch cubes) and stir to coat evenly.

Tip: Cut chicken into uniform cubes for even cooking, and coat thoroughly for maximum flavor.

Step 2: Brown the Chicken

In a large skillet, heat 1–2 tbsp canola oil over medium heat.
Add the seasoned chicken and cook, stirring occasionally, for 5–7 minutes until no longer pink.

Tip: Use just enough oil to prevent sticking (start with 1 tbsp), and stir to ensure even browning without overcooking.

Step 3: Make the Sauce

Stir in 1⅔ cups chunky salsa and ½ cup peach preserves.
Bring to a boil, then reduce heat to low, cover, and simmer for 2–3 minutes, stirring occasionally, until heated through and the sauce thickens slightly.

Tip: Stir gently to blend the preserves and salsa, and simmer briefly to avoid reducing the sauce too much.

Step 4: Serve

Spoon the chicken and sauce over hot cooked rice in bowls or on plates.
Serve immediately, garnished with optional cilantro or green onions if desired.

Tip: Serve hot to enjoy the tender chicken and glossy sauce at their best.