Savory Peach Chicken Recipe

I love peaches.  They are absolutely one of my favorite fruits and I eat them like candy in the summer time.  I cry a little on the inside for the peaches when fall comes creeping in.  I usually eat them plain but I recently had several that needed to be used up quickly.  I didn't want to do the typical peach cobbler type sweet recipe.  I wanted to try something different..something savory.  I found this recipe and boy was I glad I did!  This recipe was so tasty and amazing.  The chicken ended up being super juicy and the hint of sweet from the peaches and juice plays so well with the other flavors.  Try this the next time you have peaches and you will be so happy you did.  This winter I'll be trying it with frozen peaches and I'm hoping it will taste just as awesome.  I'll update how that adventure turns out.

You will need Soy Sauce, Orange Juice, Chicken Broth, Brown Sugar, Salt & Pepper, Canola Oil, Peaches, Rice Vinegar, Sliced Almonds, Ginger, Garlic, and Chicken.

Warm a large non-stick skillet over medium heat and add the Canola Oil.

Season the Chicken with Salt & Pepper.

Add the seasoned Chicken to the hot pan and brown both sides.

In a bowl mix together the Soy Sauce, Rice Vinegar, and  Brown Sugar.

Add in the Orange Juice.

Remove the browned Chicken.  I always get excited and remove the chicken before it is fully browned.

Add the Ginger and Garlic and cook, stirring, for 30 seconds.

Add the sliced Peaches, Soy Sauce/OJ mixture, and Chicken Broth to the pan.  Turn the heat up to High and cook, uncovered, for 5 minutes.  Stir every now and then while the sauce thickens.

Add the Chicken back to the pan making sure to nestle it in the Peaches and sauce.

Cover and cook until the chicken is cooked through.  About 5-6 minutes.

Meanwhile in a separate non-stick pan over medium heat toast the Almond slices.  Make sure to stir often to avoid burning.

Top the Chicken with the Toasted Almonds and Enjoy!

Savory Peach Chicken Recipe
Source:  Food Network - Ellie Krieger

1 TBSP Canola Oil
4 Boneless Skinless Chicken Breasts
2 TBSP Brown Sugar
2 TBSP Soy Sauce
2 TBSP Rice Vinegar
1/4 C Orange Juice
1 tsp freshly grated Ginger
2 Cloves of Garlic, Minced
1/2 C Chicken Broth
4 Large ripe peaches, cut into slices or 2 10 oz packages frozen Peaches
2 TBSP Sliced Almonds
Salt & Pepper to taste



Heat the oil in a large non-stick skillet over Medium heat.  Season the chicken on both sides with salt & Pepper.  Add the Chicken to the hot pan and cook until each side is browned.  Meanwhile combine the Brown Sugar, Soy Sauce, Rice Vinegar, and Orange Juice in a bowl and set aside.  Once the Chicken is browned remove it from the pan and set aside.

Add the Ginger and Garlic to the skillet and cook for about 30 seconds while stirring.  Ad the Soy Sauce/OJ mixture, Chicken Broth, and Peaches to the pan.  Increase the heat to High and cook, uncovered, about 5 minutes.  Stir occasionally while the sauce thickens and the peaches soften.  Add the Chicken back into the pan and be sure to nestle it in with the sauce and Peaches.  Lower the heat to Medium low.  Cover the pan and cook until the Chicken is cooked through.

While the Chicken is cooking add the Almonds to a dry non-stick skillet over Medium heat.  Stir frequently while the Almonds toast.  Be sure to watch them so they do not burn.

Serve the Chicken with the sauce and top with 1/2 TBSP of the toasted Almonds.

Approximately 4 Servings

262 Calories
26 Carbs
8 Fat
24 Protein