Peach chicken




Prep Time


Cook Time

This makes a nice change from apricot chicken and uses a can of peach slices so it can be made at any time of the year.



For the peach chicken

  • 750g skinless, boneless chicken thighs – cut into quarters
  • Salt and ground black pepper, to taste
  • 3 tablespoons cooking oil
  • 1 onion – thinly sliced
  • 2 cloves garlic – crushed
  • 2 tablespoons grated fresh ginger
  • 410g can sliced peaches in juice
  • 1 tablespoon cornflour
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon honey
  • 1 teaspoon lemongrass paste
  • Juice of 1 lime
  • 1 red capsicum – thinly sliced
  • 2 tablespoons chopped fresh coriander, to garnish


For the peach chicken

  • Season the chicken with salt and pepper.
  • Heat 2 tablespoons of the oil in a large pan over a medium heat.
  • Working in batches if needed, fry the chicken for about 3 minutes each side until browned. Transfer to a plate and set aside.
  • Add another tablespoon of oil to the pan and cook the onion, garlic and ginger until softened.
  • Drain the peaches, reserving the juice.
  • Place the cornflour in a medium bowl or jug and stir in 2 tablespoons of the reserved peach juice to make a slurry.
  • Whisk in the soy sauce, fish sauce, vinegar, sweet chilli sauce, honey, lemongrass paste and lime juice.
  • Return the chicken to the pan with the onions and add the peach slices, capsicum and soy sauce mixture. Cook, stirring, until the sauce is thickened and smooth.
  • Cover and simmer for about 5 minutes until the chicken is cooked through.
  • Serve garnished with coriander.