Thai Peach Chicken (Printable view)
Tender chicken simmered with ripe peaches in a sweet Thai chili sauce, served over jasmine rice.
# What You'll Need:
→ Chicken
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 fresh lime juice
13 - 1 teaspoon brown sugar
14 - ½ teaspoon chili flakes (optional, for heat)
15 - ⅓ cup chicken broth
→ Pantry & Staples
16 - 2 tablespoons vegetable oil
17 - Steamed jasmine rice, for serving
# Steps:
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 vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and nearly cooked through, about 5 to 6 minutes. 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 in the prepared sauce and toss everything to coat evenly. Add the peach slices and let the mixture simmer together 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 hot over steamed jasmine rice.
# Expert Advice:
01 -
- The peach pieces caramelize just enough to make the sauce taste like you spent hours on it when you barely spent minutes.
- It hits every note: sweet, salty, sour, and gently spicy all at once without any hard to find ingredients.
02 -
- Do not walk away from the peaches once they go in the pan because they go from perfectly soft to disintegrating jam in about sixty seconds.
- Resist the urge to stir the chicken constantly because letting it sit against the hot pan is what creates the browning that makes the sauce taste richer.
03 -
- Cut all your vegetables and measure out the sauce before you turn on the stove because everything moves fast once the pan gets hot.
- Use chicken thighs rather than breasts because the fat keeps everything moist even if you accidentally cook it a minute too long.