Begin by cutting your choice of chicken into bite-sized pieces. In a large mixing bowl, combine chicken with baking soda and cornstarch. Let it marinate for about 10 minutes.

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces in batches and sauté for about 5-7 minutes until golden brown.

In the same skillet, lower the heat and add peach preserves, sliced jalapeños, rice vinegar, soy sauce, and minced red peppers. Stir and allow glaze to cook for about 2-3 minutes.

Return the cooked chicken to the skillet with the glaze and gently toss to coat. Continue cooking for an additional 2-3 minutes.

Remove from heat, transfer to a serving platter, and garnish with fresh herbs if desired. Serve with jasmine rice or steamed vegetables.