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Thai Peach Chicken Recipe

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4.1 from 8 reviews

Thai Peach Chicken is a quick and flavorful South Asian-inspired main course featuring tender chicken breasts cooked with a vibrant peach-infused sauce, ginger, garlic, and a touch of heat from Thai chili sauce. Ready in just 30 minutes, this dish combines sweet, savory, and tangy flavors, garnished with fresh cilantro and crunchy peanuts for a delightful family-friendly meal.

Ingredients

Chicken and Seasoning

  • 1 tablespoon peanut or coconut oil
  • 1 ½ lb chicken breast, boneless, skinless, cut into quarters
  • 1 teaspoon salt

Vegetables and Aromatics

  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 red bell pepper, cored and thinly sliced

Sauce and Seasonings

  • 1 398 ml can California cling peach slices
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Thai chili sauce
  • Juice of one lime
  • 1 teaspoon dried lemongrass
  • 1 tablespoon cornstarch

Garnish

  • ¼ cup chopped peanuts
  • 2 tablespoons fresh cilantro, chopped (or parsley or basil as substitutes)

Instructions

  1. Heat the Oil and Brown Chicken: In a large skillet, heat peanut or coconut oil over medium-high heat. Season the chicken pieces with salt and add them to the skillet. Cook each side for about 3 minutes until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
  2. Sauté Onion, Garlic, and Ginger: Reduce the heat to medium-low. Add the sliced onion, minced garlic, and fresh ginger to the skillet. Cook for approximately 3 minutes, stirring occasionally, until the onions soften and the mixture becomes fragrant.
  3. Prepare the Peach Sauce: Drain the peaches from the can, reserving about ¾ cup of the peach juice. In a bowl or jar with a lid, combine the peach juice, honey, rice vinegar, Thai chili sauce, soy sauce, lime juice, fish sauce, and dried lemongrass. Whisk or shake well until the ingredients are fully mixed. Add the cornstarch to the sauce and whisk again until it is smooth and lump-free.
  4. Combine Ingredients and Simmer: Add the peach sauce mixture, bell pepper slices, browned chicken, and peach slices back into the skillet. Stir well to combine all ingredients. Cook over medium-low heat, stirring occasionally, until the sauce thickens and becomes smooth.
  5. Finish Cooking and Garnish: Cover the skillet and let the dish simmer gently for about 5 minutes, or until the chicken is fully cooked through and tender. Remove from heat, garnish with chopped peanuts and fresh cilantro (or parsley/basil if preferred). Serve hot alongside rice or noodles with lime wedges on the side.

Notes

  • Use peanut oil or coconut oil based on preference or dietary needs.
  • Omit peanuts for those with allergies or substitute with toasted sesame seeds.
  • Adjust the amount of Thai chili sauce to control the heat level.
  • Serve with jasmine rice or rice noodles for an authentic touch.
  • Fresh herbs like cilantro, basil, or parsley can be used interchangeably as garnish.

Find it online: https://bitezly.com/thai-peach-chicken-recipe/