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.
Ingredients
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
Method
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.