Rosy peaches have been widely available at our local markets for the last few weeks and I can't help myself but to buy arm loads of these beautiful, blushed fruits. When I arrive home I frequently look at my overflowing bag and think, "Now just what am I going to do with a dozen peaches that will all ripen on the same day?" In addition to our luscious weekend treat, Peach Crepes, Ellie Krieger's Savory Peach Chicken was a perfect solution to our peach buying spree!
Four perfectly ripe peaches were chopped into large pieces and sautéed with a savory mix of soy sauce, garlic, and orange juice for a perfect sweet/savory dish that was a family pleaser served over rice. A nice side salad along with a beautiful bowl of fresh berries (I was lucky to find organic black berries and golden raspberries!) completed our healthy weeknight dinner without much fuss and a request to "please make this again soon" was music to my ears!
Savory Peach Chicken
adapted from Ellie Krieger
3 cooked, boneless, skinless chicken breasts cut into chunks or slices
1/2 small onion, cut into wedges
2 Tbs brown sugar
2 Tbs low sodium soy sauce
2 Tbs rice vinegar
1/4 cup orange juice
1/2 tsp powdered ginger (may use 1 tsp fresh minced or grated ginger)
2 cloves garlic, minced
1/3 cup low sodium chicken broth
3 large firm-ripe peaches, chopped in large chunks
Scallion slices for topping
Spray large skillet with cooking spray and add onion wedges, cooking over medium heat for about 4 minutes, just until they begin to get tender. While the onions are cooking, combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl, whisk and set aside.
Add ginger and garlic to the skillet and cook for 30 seconds. Add the chicken broth, soy sauce mixture and peaches to the skillet and simmer, uncovered, for about 5 minutes or until the sauce thickens and the peaches begin to soften. Add the cooked, sliced or chunked chicken to the pan and cook until heated through. Serve over white or brown rice and top with a sprinkle of sliced scallions.