Thai Peach Chicken (Printable Version)
Sweet peaches and tender chicken in a spicy Thai-inspired sauce, served over jasmine rice.
# What You Need:
→ Meats
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Produce
02 - 2 ripe peaches, pitted and sliced
03 - 1 red bell pepper, sliced
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 spring onions, sliced
08 - Fresh cilantro, for garnish
→ Sauce
09 - 2 tablespoons soy sauce
10 - 1 tablespoon fish sauce
11 - 2 tablespoons sweet chili sauce
12 - 1 tablespoon lime juice
13 - 1 teaspoon brown sugar
14 - 1/2 teaspoon chili flakes (adjust for desired heat)
15 - 1/3 cup plus 1 tablespoon chicken broth
→ Other
16 - 2 tablespoons vegetable oil
17 - Steamed jasmine rice, for serving
# How to Make It:
01 - In a medium bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, lime juice, brown sugar, chili flakes, and chicken broth until well combined. Set aside.
02 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5 to 6 minutes, turning occasionally, until golden brown and nearly cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add a touch more oil if needed. Sauté the red onion, garlic, and ginger for 1 to 2 minutes until fragrant and softened.
04 - Add the sliced bell pepper to the pan and cook for 2 to 3 minutes until slightly softened but still retaining some crunch.
05 - Return the seared chicken to the skillet. Pour the prepared sauce over everything and toss to coat evenly. Add the peach slices and let the mixture simmer for 3 to 4 minutes, until the chicken is fully cooked through and the sauce has slightly thickened.
06 - Garnish with sliced spring onions and fresh cilantro. Serve immediately over steamed jasmine rice.
# Expert Advice:
01 -
- The sauce walks this beautiful line between sticky sweet and savory, and it comes together from pantry staples you probably already have.
- Peaches might sound unusual in a stir fry, but their juice melts right into the sauce and creates something you cannot stop eating.
02 -
- Do not use rock hard peaches because they will not break down into the sauce and you will end up with sour chunks instead of that jammy sweetness you are after.
- The sauce will look thin when you first pour it in, but patience is everything because it reduces quickly once it starts bubbling.
03 -
- Cut the chicken into uniform pieces so everything finishes cooking at the same time, otherwise you get a mix of overdone and underdone in the same bite.
- Do not stir the chicken while it sears because letting it sit is what creates that golden crust that holds onto the sauce later.