Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
- 1 pound boneless, skinless chicken breasts
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- Black pepper, to taste
- 3 teaspoons cornstarch, divided
- 2 tablespoons liquid honey
- 4 teaspoons lemon juice
- 1/2 cup orange juice
- 2 teaspoons water
- 2 large peaches, not overripe
- 3 tablespoons vegetable or peanut oil, divided
- 2 cloves garlic, peeled and chopped
- 1 tablespoon minced ginger
- 2 green onion (spring onions, scallions) cut into 1-inch pieces
2. To prepare the sauce: in a small bowl, stir the liquid honey and lemon juice into the orange juice. In a separate small bowl, make a cornstarch "slurry" by combining 1 teaspoon cornstarch with 2 teaspoons water.
3. Cut the peaches into thin slices.
4. Heat a wok over medium-high heat and add 2 tablespoons oil, tilting the wok so that it swirls down the sides of the pan. Add the garlic and stir-fry for 10 - 15 seconds. Add the chicken, laying it flat in the pan. Let brown for about 30 seconds, then stir-fry the chicken until it turns white and is about 80 percent cooked. Remove the chicken, cleaning out the pan if needed.
5. Heat 1 tablespoon oil in the wok. Add the ginger, green onion, and peaches. Stir-fry for a minute, then add the sauce. Bring to a boil and pour in the cornstarch slurry, stirring to thicken. When the sauce turns glossy and has thickened, return the chicken to the pan. Heat everything through and serve.