What a wonderful and healthy weeknight meal! I absolutely adored this recipe, especially with fresh in-season peaches. In fact, I’ve already decided to make it again before summer ends, but I’m very glad to know it can also be made with frozen peaches.
And readers, you know the saying…don’t judge a recipe by it’s picture. Well, maybe that’s just my saying for this recipe, but take my word for it and don’t let my less-than-stellar picture deter you. Just make the dish, please.
Savory Peach Chicken
from Ellie Krieger, So Easy
1 TBSP canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 tsp. salt
1/4 tsp. pepper, plus more to taste
2 TBSP brown sugar
2 TBSP low-sodium soy sauce
2 TBSP rice vinegar
1/4 c. orange juice
1 tsp. freshly grated ginger
2 cloves garlic, minced
1/2 c. low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-in. slices, or 2 (10-oz.) packages frozen peaches, (about 4 1/2 c.)
2 TBSP sliced almonds
brown rice, for serving
1. Heat the oil in a large skillet over a medium-high heat.
2. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about two minutes per side. Transfer to a plate and set aside.
3. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside.
4. Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften.
5. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about five minutes, or until chicken is cooked through.
6. In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about two minutes.
7. Serve the chicken alongside the rice, topped with the sauce, and sprinkled with the toasted almonds.
one year ago: very vanilla mini cheesecakes
two years ago: Greek-style turkey burgers with lemon-mint tzatziki