Cut the chicken into small, ¾ inch pieces. In a bowl, combine 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, garlic powder, and 2 teaspoons soy sauce. Stir until the baking soda dissolves, add the chicken, sprinkle with cornstarch, stir, and let sit for 10 minutes.

While the chicken is marinating, add preserves, rice vinegar, remaining 2 teaspoons soy sauce, red pepper flakes, and 2 tablespoons water into a bowl. Whisk to combine.

Heat 2 tablespoons of oil in a deep skillet over medium-high heat. Add half of the chicken and cook undisturbed for 2-3 minutes, then flip and cook for an additional 2-4 minutes, adding jalapeño slices in the last 30-45 seconds. Remove cooked chicken and jalapeños to a plate, adding more oil as needed to cook the remaining chicken.

Reduce skillet temperature to medium-low. Add garlic to remaining oil in the pan and cook for 45 seconds. Pour in the sauce and let it thicken for 45 seconds. When bubbly, add chicken and jalapeños, tossing to combine. Add diced peaches for the last 30 seconds and toss again before removing from heat.

Serve jalapeño peach chicken over fluffy rice, optionally sprinkle with sesame seeds and serve with steamed veggies on the side.