Thai Peach Chicken (Print Version)
Juicy chicken stir-fried with ripe peaches in a sweet, spicy Thai-inspired sauce. Served over jasmine rice.
# What You 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 - 1/2 teaspoon chili flakes (adjust to taste)
15 - 1/3 cup plus 1 tablespoon chicken broth
→ Pantry
16 - 2 tablespoons vegetable oil
17 - Steamed jasmine rice, for serving
# Directions:
01 - In a medium mixing 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 in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden brown and nearly cooked through. Transfer the chicken to a plate and set aside.
03 - In the same skillet, add a drizzle 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, stirring occasionally, until slightly softened but still retaining some crunch.
05 - Return the seared chicken to the skillet. Pour the prepared sauce over the top and toss everything 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 - Remove from heat and garnish with sliced spring onions and fresh cilantro. Serve immediately over steamed jasmine rice.
# Expert Tips:
01 -
- The sauce practically builds itself from pantry staples, and the peaches melt into something between a glaze and a chutney that nobody expects.
- It reheats beautifully for lunch the next day, assuming there are leftovers, which in my experience is a bold assumption.
02 -
- Do not walk away while the garlic and ginger are in the pan, they go from fragrant to bitter in about thirty seconds of inattention.
- Letting the chicken sear without moving it for the first couple of minutes is what creates those caramelized edges that hold onto the sauce later.
03 -
- If your sauce is not thickening enough after the peaches go in, just let it simmer uncovered for one more minute and it will pull together beautifully.
- Patting the chicken pieces completely dry before they hit the pan is the single step that makes the biggest difference in getting that golden sear instead of a steam.