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Thai Peach Chicken

A delightful dish combining the sweetness of peaches with savory umami flavors, making it a vibrant meal perfect for family gatherings or casual weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For frying
  • 1 tbsp peanut or coconut oil For frying the chicken and creating a rich flavor base.
Main ingredients
  • 1.5 lb chicken breast (boneless, skinless, cut into quarters) Choose high-quality, organic chicken for the best taste.
  • 1 tsp salt Enhances the flavors of the dish.
  • 1 onion (thinly sliced) onion Adds sweetness and depth.
  • 2 cloves garlic (minced) The aromatic backbone of the sauce; fresh is always best.
  • 2 tbsp fresh ginger (minced) Gives a warm, peppery flavor.
  • 1 398 ml can California cling peach slices These juicy peaches add sweetness.
  • 1 tbsp honey Adds a touch of sweetness; can swap for maple syrup.
  • 2 tbsp soy sauce A must for umami flavor.
  • 1 tbsp fish sauce Complements sweetness with a salty kick.
  • 1 tbsp rice vinegar Provides acidity to balance the dish.
  • 1 tbsp Thai chili sauce Gives that crucial flavor depth.
  • 1 juice of one lime Fresh lime juice brightens the dish.
  • 1 tsp dried lemongrass For aromatic citrus notes.
  • 1 tbsp cornstarch Used to thicken the sauce.
  • 1 red bell pepper (cored and thinly sliced) red bell pepper Adds a beautiful crunch.
  • 0.25 cup chopped peanuts For garnish and additional crunch.
  • 2 tbsp fresh cilantro (or parsley/basil) To finish the dish with freshness.

Method
 

Preparation
  1. Heat the oil in a large skillet over medium-high heat.
  2. Season the chicken pieces with salt and add them to the skillet. Sear the chicken for about 3 minutes on each side until golden brown.
  3. Remove the chicken from the skillet and transfer it to a plate, then reduce the heat to medium-low.
  4. Add the onion, garlic, and ginger to the skillet. Sauté until softened, about 3 minutes.
  5. Drain the peaches, reserving the juice. Whisk together the reserved peach juice, honey, rice vinegar, Thai chili sauce, soy sauce, lime juice, fish sauce, and lemongrass. Add cornstarch and whisk until smooth.
Cooking
  1. Add the bell pepper slices and chicken back to the skillet along with peach slices. Pour the sauce over and stir to coat.
  2. Continue to cook, stirring occasionally, until the sauce thickens and bubbles, about 5 minutes.
  3. Garnish with chopped peanuts and cilantro.
  4. Serve hot over rice or noodles with lime wedges.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave. You can also prepare the sauce ahead of time.