Description
This Thai Peach Chicken is a sweet and savory skillet dinner made with tender chicken, juicy peaches, colorful bell peppers, and a rich Thai-inspired sauce. The balance of garlic, ginger, lime, and chili sauce creates a bold and comforting meal that pairs perfectly with rice or noodles.
Ingredients
1 tablespoon peanut or coconut oil
1 1/2 lb boneless, skinless chicken breast, cut into quarters
1 teaspoon salt
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 (398 ml) can California cling peach slices, drained with juice reserved
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon Thai chili sauce
Juice of one lime
1 teaspoon dried lemongrass
1 tablespoon cornstarch
1 red bell pepper, thinly sliced
1/4 cup chopped peanuts
2 tablespoons fresh cilantro, chopped
Cooked rice or noodles, for serving
Lime wedges, for serving
Instructions
- Heat the peanut or coconut oil in a large skillet over medium-high heat.
- Season the chicken with salt and add it to the skillet. Cook for about 3 minutes per side until browned, then remove and set aside.
- Reduce the heat to medium-low and add the onion, garlic, and ginger. Cook for about 3 minutes until softened and fragrant.
- Drain the peaches and reserve about 3/4 cup of the peach juice.
- In a bowl, whisk together the reserved peach juice, honey, soy sauce, fish sauce, rice vinegar, Thai chili sauce, lime juice, and dried lemongrass.
- Whisk the cornstarch into the sauce mixture until smooth.
- Pour the sauce into the skillet and return the chicken to the pan along with the bell peppers and peach slices.
- Cook while stirring until the sauce thickens and becomes glossy.
- Cover the skillet and simmer for about 5 minutes until the chicken reaches 165°F internally.
- Garnish with chopped peanuts and fresh cilantro. Serve hot over rice or noodles with lime wedges.
Notes
Boneless chicken thighs can be used instead of chicken breast for extra juiciness.
Add extra Thai chili sauce or red pepper flakes for more heat.
Snap peas, broccoli, carrots, or zucchini make great vegetable additions.
A splash of coconut milk creates a creamier sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If reheating, add a splash of water or broth if the sauce becomes too thick.
Fresh peaches may be used instead of canned peaches when in season.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 16 g
- Sodium: 920 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
