Thai Peach Chicken (Printable Version)

Tender chicken with sweet peaches and aromatic Thai spices in a tangy-sweet sauce, ready in 35 minutes.

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

→ Fruits

02 - 2 medium ripe peaches, pitted and sliced (or 1 can peach slices, drained)

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 small onion, sliced
05 - 2 cloves garlic, minced
06 - 1 small piece (about 3/4 inch) fresh ginger, grated

→ Sauce

07 - 3 tbsp soy sauce
08 - 2 tbsp fish sauce
09 - 2 tbsp sweet chili sauce
10 - 1 tbsp honey
11 - 1 tbsp lime juice
12 - 1/2 cup chicken broth
13 - 1 tsp cornstarch mixed with 1 tbsp water

→ Garnish

14 - Fresh cilantro leaves
15 - 2 tbsp chopped roasted peanuts
16 - Steamed jasmine rice, for serving

# Directions:

01 - In a small bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, honey, lime juice, and chicken broth until well combined. Set aside.
02 - Heat a large skillet or wok over medium-high heat with a splash of oil. Add the chicken pieces and sauté for 4 to 5 minutes until golden on the outside and cooked through. Transfer to a plate and set aside.
03 - In the same pan, add a bit more oil if needed. Toss in the sliced onion, red bell pepper, minced garlic, and grated ginger. Stir-fry for 2 to 3 minutes until fragrant and just tender.
04 - Add the sliced peaches to the pan and stir-fry gently for 1 to 2 minutes until heated through, being careful not to break them apart.
05 - Return the seared chicken to the pan. Pour in the prepared sauce mixture and bring everything to a simmer over medium heat.
06 - Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken and vegetables.
07 - Serve hot, garnished with fresh cilantro leaves and chopped roasted peanuts. Accompany with steamed jasmine rice on the side.

# Expert Tips:

01 -
  • The sweet and savory clash is the kind of thing that makes you close your eyes and chew slowly the first time you try it.
  • It comes together faster than delivery and tastes like you spent twice as long as you actually did.
  • That glossy sauce clings to every piece of chicken and peach like it was engineered to make rice disappear from the bowl.
02 -
  • Do not walk away from the peaches, because thirty seconds too long turns them from jammy and golden to collapsed and sad.
  • Cornstarch needs a full rolling simmer to activate its thickening power, so if the sauce looks thin after you add the slurry just give it another minute of heat.
03 -
  • Let the wok get smoking hot before the chicken goes in, because a crowded lukewarm pan steams the meat instead of searing it and you lose that caramelized flavor entirely.
  • Grate the ginger directly over the pan using a microplane so the juice falls straight into the dish and nothing gets wasted on your cutting board.

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