This Thai inspired, garlicky, gingery Peach Chicken is an easy and healthy, one pan meal that takes less than 30 minutes to put together. The saucy, skillet chicken is sweet, tangy, and has just the right amount of spice. Peaches and peppers are a perfect complement to the chicken, and peanuts add a delicious crunch.
I’m using canned California cling peaches in this recipe. I love fresh, local peaches, of course. And although fresh peaches are readily available here in season, it’s wintertime in Canada. Sadly, the only fresh peaches we can find here are shipped unripe from overseas. So, these canned cling peaches are an ideal substitute. They’re also delicious, and super convenient, too.
Why Canned Peaches?
Did you know, almost all canned peaches sold in Canada are from California, and are grown in the USA on family farms. I didn’t, until now! Canned peaches retain their appearance, flavour, and nutritional content, because they’re packed in their own juices, usually within 24 hours of picking. In fact, the canning process has actually been proven to increase key nutrients, like Vitamin A, Vitamin C, folate, and antioxidants. So we can enjoy peaches all year without losing any nutrient value. Who would have thought?
Cooking with Canned Peaches
I was also impressed with how well these canned peaches held up to cooking. Fresh peaches usually don’t stand up too well to cooking. They are a fairly delicate fruit than easily turn brown and mushy if you aren’t careful. These canned peaches retained their shape, flavour and texture even better than fresh peaches. I’m excited to have found this new pantry staple that will be perfect for baking, cooking, smoothies, and salads. Winter eating just got a little sweeter and fresher.
This recipe is delicious, and simple, perfect for a busy weeknight. And bursting with flavours, too. Are you loving one pan chicken meals? Then you might want to try Rosemary Skillet Chicken, or Easy Chicken Parmesan
How to Make Thai Peach Chicken
- 1 tbsp peanut or coconut oil
- 1 1/2 lb boneless skinless chicken breasts, cut into quarters
- 1 tsp salt
- 1 onion thinly sliced
- 2 cloves garlic minced
- 2 tbsp fresh ginger minced
- 1 398 ml can California cling peach slices
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp Thai chili sauce
- juice of one lime
- 1 tsp dried lemongrass
- 1 tbsp cornstarch
- 1 red bell pepper cored and thinly sliced
- 1/4 cup chopped peanuts
- 2 tbsp fresh cilantro chopped (or use parsley or basil)
- In a large skillet, heat oil over medium high.
- Season chicken with salt and add to skillet, cooking until browned, about 3 minutes each side.
- Transfer chicken to a plate, and reduce heat to medium low.
- Add onion, garlic, and ginger to skillet, cook 3 minutes until softened.
- Drain peaches, reserving juice, and set aside.
- Whisk together, or shake in a jar with a lid, juice from peaches (should be about 3/4 cup), honey, vinegar, chili sauce, soy sauce, lime juice, fish sauce, and lemongrass
- Add cornstarch to sauce and whisk or shake until smooth.
- Add sauce, bell pepper slices, chicken, and peach slices to skillet.
- Cook, stirring, until sauce is thickened and smooth.
- Cover and simmer until chicken is cooked through, about 5 minutes.
- Garnish with peanuts and cilantro
- Serve hot, with rice or noodles and lime wedges
If you don't have Thai chili sauce, you can substitute sriracha, sambal, or any spicy chili sauce. Omit the peanuts in case of allergies, or substitute cashews.
*This post is sponsored by California Cling Peaches and I have been compensated financially for my work. However, all opinions are my own.