Sweet peaches are combined with chicken and a tangy sauce in this simple stir-fry. Chicken with peaches serves 3 - 4.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Ingredients:
- 1 pound boneless, skinless chicken breasts
- Marinade:
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- Black pepper, to taste
- 3 teaspoons cornstarch, divided
- Sauce:
- 2 tablespoons liquid honey
- 4 teaspoons lemon juice
- 1/2 cup orange juice
- Other:
- 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
Preparation:
1. Cut the chicken into thin strips, place in a container and add the marinade ingredients - light soy sauce, rice wine or dry sherry, black pepper, and 2 teaspoons cornstarch, adding the cornstarch last. Marinate the chicken in the refrigerator for 15 minutes.
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.
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.
