Sweet 'n' Spicy Chicken Recipe
Sweet 'n' Spicy Chicken Recipe photo by Taste of Home

Sweet 'n' Spicy Chicken Recipe

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My husband and three children love this tender chicken that has a spicy sauce. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa. —Sheri White, Higley, Arizona
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 3 tablespoons taco seasoning
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 to 2 tablespoons canola oil
  • 1 jar (11 ounces) chunky salsa
  • 1/2 cup peach preserves
  • Hot cooked rice

Nutritional Facts

1 serving (prepared with 1 tablespoon oil; calculated without rice) equals 301 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 985 mg sodium, 37 g carbohydrate, 0 fiber, 23 g protein.


  1. Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat.
  2. In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice. Yield: 4 servings.
Originally published as Sweet 'n' Spicy Chicken in Quick Cooking September/October 1998, p28

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Mar. 18, 2016

"Great flavor with the peachy sweetness added to salsa and so fast to put together! I love this recipe when time is short and dinner time is close!! If you use a Minute rice, and steam some broccoli, you have a meal in minutes!"

Reviewed Oct. 28, 2015

"Very yummy! My mom thought it too spicy but I used regular taco seasoning and medium heat salsa which is what we always use in tacos."

Reviewed Oct. 3, 2015

"This was really good. Definitely a "crowd pleaser"!"

Reviewed Jun. 23, 2015

"Very Good and easy. Used sugar-free apricot jam. Served with whole grain spaghetti."

Reviewed Jun. 6, 2015

"This was pretty good and it froze and reheated nicely"

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