This Ginger & Peach Chicken is a delightful fusion dish that balances the savory notes of ginger with the natural sweetness of canned peaches. The chicken breast halves are quickly pan-seared to lock in moisture, then tossed in a velvety, cornstarch-thickened sauce made from reserved peach syrup. The result is a glossy, aromatic glaze that clings perfectly to the meat. Served alongside fluffy hot rice and bright, cooked pea pods, this meal offers a complete flavor profile in every bite. It is an excellent choice for busy weeknights when you crave something restaurant-quality without the fuss. The combination of textures’tender chicken, soft peaches, and crisp vegetablesâÂÂmakes for a satisfying and wholesome dinner that the whole family will enjoy.
Ginger & Peach Chicken
Description
This Ginger & Peach Chicken is a delightful fusion dish that balances the savory notes of ginger with the natural sweetness of canned peaches. The chicken breast halves are quickly pan-seared to lock in moisture, then tossed in a velvety, cornstarch-thickened sauce made from reserved peach syrup. The result is a glossy, aromatic glaze that clings perfectly to the meat. Served alongside fluffy hot rice and bright, cooked pea pods, this meal offers a complete flavor profile in every bite. It is an excellent choice for busy weeknights when you crave something restaurant-quality without the fuss. The combination of textures&# 226;ÂÂtender chicken, soft peaches, and crisp vegetablesâÂÂmakes for a satisfying and wholesome dinner that the whole family will enjoy.Ingredients
Directions
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Spray a large skillet with nonstick cooking spray and preheat over medium heat.
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Place the chicken breast halves in the skillet. Cook for 8-10 minutes, turning occasionally, until the chicken is tender, no longer pink in the center, and browned evenly on all sides.
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Remove the cooked chicken from the skillet and set aside on a plate to keep warm.
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Drain the canned peach slices, reserving the syrup in a small bowl.
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Add water to the reserved peach syrup until the total liquid volume equals 1/2 cup.
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Stir the cornstarch, grated gingerroot, and salt into the peach juice mixture until well combined and smooth.
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Pour the sauce mixture into the hot skillet. Cook, stirring constantly, until the sauce thickens and becomes bubbly. Continue to cook and stir for 1 minute more.
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Gently stir the drained peach slices and sliced water chestnuts into the thickened sauce in the skillet. Heat through for about 1 minute.
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Arrange the hot cooked rice and cooked pea pods on a serving platter or individual plates. Place the chicken breasts alongside the rice.
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Spoon the warm peach and ginger sauce over the chicken. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1120.8kcal
- % Daily Value *
- Total Fat 76.0g117%
- Saturated Fat 15.3g77%
- Cholesterol 0.0mg0%
- Sodium 1822.0mg76%
- Total Carbohydrate 84.7g29%
- Dietary Fiber 12.5g50%
- Sugars 30.3g
- Protein 42.5g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Ingredient Substitution:** If you do not have fresh ginger, you can use 1/4 teaspoon of ground ginger, though fresh provides a brighter flavor. Water chestnuts can be omitted if unavailable, or substituted with sliced bamboo shoots or bell peppers for crunch.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet to prevent the chicken from drying out.
**Variations:** For added heat, include a pinch of red pepper flakes or a dash of hot sauce in the sauce mixture. You can also add other vegetables like broccoli florets or carrots to the skillet during the sauce cooking stage.
**Cooking Tip:** Ensure the chicken is cooked to an internal temperature of 165ðF (74ðC) for safety. Using a meat thermometer is recommended.
