Thai Peach Chicken (Print Version)
Juicy chicken in fragrant Thai sauce with fresh peaches and vegetables.
# What You Need:
→ Chicken Preparation
01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tbsp cornstarch
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Aromatics and Vegetables
05 - 2 tbsp vegetable oil
06 - 1 medium red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 2 medium ripe peaches, peeled and sliced
12 - 1 small red chili, thinly sliced
→ Sauce Components
13 - 3 tbsp soy sauce
14 - 2 tbsp fish sauce
15 - 1 tbsp Thai sweet chili sauce
16 - 1 tbsp honey
17 - 1 tbsp rice vinegar
18 - ⅓ cup + 1 tbsp water or chicken broth
→ Garnish
19 - 2 tbsp fresh Thai basil or cilantro, chopped
20 - 1 lime, cut into wedges
21 - 2 tbsp roasted peanuts, roughly chopped
# Preparation Steps:
01 - Toss chicken pieces with cornstarch, salt, and black pepper in a bowl until evenly coated.
02 - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and sear until golden and almost cooked through, approximately 4-5 minutes. Remove from pan and set aside.
03 - Add remaining oil to the pan. Sauté onion for 2 minutes, then add garlic and ginger. Stir until fragrant, about 1 minute.
04 - Add sliced red and yellow bell peppers to the pan. Cook for another 2-3 minutes until slightly softened.
05 - Stir in sliced peaches and return seared chicken to the pan.
06 - Whisk together soy sauce, fish sauce, sweet chili sauce, honey, rice vinegar, sliced chili, and water or broth in a bowl until well combined.
07 - Pour sauce over the chicken and vegetables. Simmer for 6-8 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens slightly.
08 - Remove from heat. Stir in Thai basil or cilantro until evenly distributed.
09 - Serve hot, garnished with fresh lime wedges and chopped roasted peanuts.
# Expert Advice:
01 -
- The sauce hits every note at once sweet tangy spicy and savory without any single flavor overpowering the rest
- It comes together in under 40 minutes but tastes like something from a restaurant after hours of simmering
- Fresh peaches transform a basic stir fry into something special and unexpected
02 -
- Overcrowding the pan when searing chicken will make it steam instead of brown so work in batches
- Peaches break down quickly so add them last and avoid over stirring once they hit the heat
- The sauce will thicken as it cools slightly so dont worry if it looks thinner than you expect
03 -
- Cut all your ingredients before you start cooking once the wok is hot things move fast
- Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before starting
- The lime wedges arent just for squeezing the acid cuts through richness in every bite