Preparation

• Cut the chicken into small, ¾ inch pieces. In a bowl, mix 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, garlic powder, and 2 teaspoons soy sauce until baking soda dissolves. Add chicken, sprinkle with cornstarch, stir, and let sit for 10 minutes.
• While the chicken is marinating, combine the preserves, rice vinegar, remaining 2 teaspoons soy sauce, red pepper flakes, and 2 tablespoons water in a measuring cup. Whisk to combine.
• Heat 2 tablespoons of oil in a deep skillet over medium-high heat. Cook half the chicken undisturbed for 2-3 minutes per side, adding jalapeño slices during the last 30-45 seconds, then remove to a plate. Add more oil if needed and cook remaining chicken.
• Reduce skillet heat to medium-low and add garlic; cook for 45 seconds. Pour sauce into skillet and let it sizzle for 45 seconds. When bubbly, add chicken and jalapeños, then toss to combine. Add diced peaches for the last 30 seconds, then toss again and remove from heat.
• Serve the jalapeño peach chicken over rice, sprinkle sesame seeds if desired, and serve with steamed veggies on the side.