This is an Ellie Krieger recipe that I had saved a while back. I had some peaches on my counter yesterday that I got from the local farm market that needed to be used up, and I remembered this recipe. I looked it up again and to be honest, I wasn't so sure about it. It sounded to me like it was going to turn out to be overly sweet. So I looked it up online to see what the reviewers said about it. Online reviews of recipes = greatest invention ever. I love hearing what people who actually made this dish thought about it before making it myself. The reviewers of this recipe raved about it. Several mentioned that it doesn't turn out as sweet as you think it will. So I decided to give it a try. I'm glad I did because it turned out really well.
Savory Peach Chicken
1 tbsp canola oil
4 chicken breast cutlets
½ tsp salt
2 tbsp brown sugar
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
¼ cup orange juice
1 tsp fresh ginger, grated
2 cloves garlic, grated
½ cup low-sodium chicken broth
4 large peaches or 2 (10 oz.) packages frozen peaches, peeled and diced (about 4½ cups)
2 tbsp sliced almonds, toasted
Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt, add to the skillet and cook until browned, about 2 minutes per side.
Meanwhile combine the brown sugar, soy sauce, rice vinegar, and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to medium-low, cover and cook for about 5 minutes, or until chicken is cooked through.
Serve the chicken topped with the sauce and sprinkled with the toasted almonds.
Makes 4 servings.
The reviewers were right; it didn't turn out overly sweet. It definitely had a bit of sweetness to it, but the soy sauce and rice wine vinegar balanced it out very nicely. And while you wouldn't normally think of combining garlic and peaches, it works.
A few of the reviewers indicated that 2 packages of frozen peaches was too much. I used fresh peaches, but I would say that they were closer to small peaches than large ones, so if you are using large peaches, you might only need three. And if you're using frozen (which I will probably do if I make this in the winter), then maybe only do a package and a half.
I served this with brown rice and peas. My husband and daughter both gobbled it up.