Thai Peach Chicken (Printable Version)
Juicy chicken and sweet peaches in a bold Thai chili-ginger 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 (optional, for 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 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 pan, 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 a bit of crunch.
05 - Return the seared chicken to the pan. Pour in the prepared sauce and toss everything to coat evenly. Add the peach slices and 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.
# Helpful Hints:
01 -
- The peaches caramelize just enough to turn the sauce into something glossy and indulgent without any cream or butter.
- It comes together faster than delivery, and somehow tastes like you spent hours over a stove you barely touched.
02 -
- Do not use rock hard peaches because they will not soften enough in the brief simmer and the dish will taste flat.
- Overcrowding the pan when searing chicken will steam it instead of browning it, so work in two batches if needed.
03 -
- Pat the chicken pieces completely dry with paper towels before they hit the oil because moisture is the enemy of a good sear.
- Grate the ginger directly over the pan so every drop of the aromatic juice lands in the dish instead of on your cutting board.