Description
A delightful fusion of sweet peaches and savory chicken cooked in a zesty sauce, ready in under 30 minutes.
Ingredients
Scale
- 1 tbsp peanut or coconut oil
- 1 1/2 lb chicken breast (boneless, skinless, cut into quarters)
- 1 tsp salt
- 1 onion (thinly sliced)
- 2 cloves garlic (minced)
- 2 tbsp fresh ginger (minced)
- 1 398ml can California cling peach slices
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp Thai chili sauce
- Juice of one lime
- 1 tsp dried lemongrass
- 1 tbsp cornstarch
- 1 red bell pepper (cored and thinly sliced)
- 1/4 cup chopped peanuts
- 2 tbsp fresh cilantro (chopped)
Instructions
- Heat the oil in a large skillet over medium-high heat until ripples form.
- Season the chicken quarters with salt and brown them for about 3 minutes on each side.
- Transfer the chicken to a plate and reduce heat to medium-low.
- Add onion, garlic, and ginger to the skillet and sauté for 3 minutes until softened.
- In a bowl, whisk together reserved peach juice, honey, rice vinegar, Thai chili sauce, soy sauce, lime juice, fish sauce, and dried lemongrass with cornstarch until smooth.
- Add sauce, bell pepper, browned chicken, and peach slices to the skillet and stir to coat.
- Cook while stirring until the sauce thickens, about 3-5 minutes, then simmer for an additional 5 minutes.
- Garnish with chopped peanuts and cilantro before serving hot over jasmine rice or noodles.
Notes
Ensure chicken reaches an internal temperature of 165°F. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg