Description
Thai Peach Chicken is a sweet and savory one-skillet dinner made with tender chicken, juicy peaches, bell peppers, and a glossy Thai-inspired sauce. Ready in about 30 minutes, this easy weeknight meal is perfect served over rice or noodles with a squeeze of fresh lime.
Ingredients
Scale
- 1 tablespoon peanut or coconut oil
- 1 ½ 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, 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
- ¼ cup chopped peanuts
- 2 tablespoons fresh cilantro, chopped
For serving:
- Cooked rice or noodles
- Lime wedges
Instructions
- Heat oil in a large skillet over medium-high heat.
- Season chicken with salt and add to the skillet. Cook about 3 minutes per side until browned. Remove and set aside.
- Reduce heat to medium-low. Add onion, garlic, and ginger. Cook 3 minutes until softened.
- Drain peaches, reserving about ¾ cup of the juice.
- In a bowl or jar, whisk together reserved peach juice, honey, soy sauce, fish sauce, rice vinegar, Thai chili sauce, lime juice, and dried lemongrass.
- Whisk in cornstarch until smooth.
- Pour sauce into skillet. Add chicken back in along with bell pepper slices and peach slices.
- Cook, stirring, until sauce thickens and becomes glossy.
- Cover and simmer about 5 minutes, until chicken reaches 165°F internally.
- Garnish with chopped peanuts and fresh cilantro.
- Serve hot over rice or noodles with lime wedges.
Notes
- For extra heat, add more Thai chili sauce or red pepper flakes.
- Boneless chicken thighs can be substituted for juicier results.
- If sauce thickens too much, add a splash of water or chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet / Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg