1 ½lbchicken breastboneless, skinless, cut into quarters
1teaspoonsalt
1onionthinly sliced
2clovesgarlicminced
2tablespoonfresh gingerminced
1 398mlcan California cling peach slices
1tablespoonhoney
2tablespoonsoy sauce
1tablespoonfish sauce
1tablespoonrice vinegar
1tablespoonThai chilli sauce
juice of one lime
1teaspoondried lemongrass
1tablespooncornstarch
1red bell peppercored and thinly sliced
¼cupchopped peanuts
2tablespoonfresh cilantrochopped (or use parsley or basil)
Instructions
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, cooking 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 ¾ cup), honey, vinegar, chilli sauce, soy sauce, lime juice, fish sauce, and lemongrass
Add cornstarch to the sauce and whisk 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
Notes
If you don't have Thai chilli sauce, you can substitute sriracha, sambal, or any spicy chilli sauce.Omit the peanuts in case of allergies