Thai Peach Chicken (Print Version)
Juicy chicken and sweet peaches wok-tossed in a Thai chili sauce. A 40-minute fusion dinner served over jasmine rice.
# What You'll 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 (adjust to taste)
15 - 1/3 cup plus 1 tablespoon chicken broth
→ Other
16 - 2 tablespoons vegetable oil
17 - Steamed jasmine rice, for serving
# How-To Steps:
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 for 5 to 6 minutes, turning occasionally, until golden brown and nearly cooked through. Transfer to a plate and set aside.
03 - In the same pan, add a drizzle 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 some crunch.
05 - Return the seared chicken to the pan. Pour the prepared sauce over everything and toss to coat evenly. Add the peach slices and let the mixture simmer for 3 to 4 minutes until the chicken is fully cooked through and the sauce has slightly thickened.
06 - Remove from heat and garnish with sliced spring onions and fresh cilantro. Serve immediately over steamed jasmine rice.
# Expert Tips:
01 -
- The peach slices caramelize just enough to make the sauce taste like you spent hours on it when you barely spent five.
- It comes together in one pan, which means you get bold Thai fusion flavors without declaring war on your kitchen sink.
- Chicken thighs stay juicy and forgiving, so even if your timing is a little off everything still tastes wonderful.
02 -
- Do not skip patting the chicken dry before searing because wet chicken steams instead of browning and you lose that gorgeous golden crust.
- Add the peaches at the very end so they warm through and soften slightly without turning into complete mush.
- Regular soy sauce contains gluten so swap it for tamari or a certified gluten free brand if that is a concern for anyone at your table.
03 -
- Let the chicken sit in the hot pan without stirring for a full minute before you flip it, because that patience is what creates the caramelized edges that make this dish special.
- Taste the sauce before adding the peaches and adjust the lime or sugar balance because every peach has a different sweetness level.