This Ginger and Peach Chicken is a delightful fusion of sweet fruit and aromatic spice, creating a vibrant sauce that coats tender chicken breast halves. The natural sweetness of canned peach slices balances beautifully with the zesty kick of fresh grated ginger, while crunchy water chestnuts add a satisfying textural contrast. It’s a quick, weeknight-friendly meal that feels special enough for guests but simple enough for busy evenings. Served over fluffy rice with bright green pea pods, this dish offers a complete, balanced plate in under thirty minutes. The light syrup from the peaches creates a naturally glossy glaze without needing heavy sugars or complex reductions.
Ginger And Peach Chicken
Description
This Ginger and Peach Chicken is a delightful fusion of sweet fruit and aromatic spice, creating a vibrant sauce that coats tender chicken breast halves. The natural sweetness of canned peach slices balances beautifully with the zesty kick of fresh grated ginger, while crunchy water chestnuts add a satisfying textural contrast. It&# 226;ÂÂs a quick, weeknight-friendly meal that feels special enough for guests but simple enough for busy evenings. Served over fluffy rice with bright green pea pods, this dish offers a complete, balanced plate in under thirty minutes. The light syrup from the peaches creates a naturally glossy glaze without needing heavy sugars or complex reductions.Ingredients
Directions
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Spray a large skillet with nonstick cooking spray and preheat over medium heat.
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Add chicken breast halves to the skillet.
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Cook chicken for 8-10 minutes, turning occasionally, until browned on all sides, tender, and no longer pink in the center.
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Remove chicken from the skillet and set aside on a plate; keep warm.
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Drain the canned peaches, reserving the syrup in a measuring cup.
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Add water to the reserved peach syrup to make 1/2 cup total liquid.
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Stir cornstarch, grated gingerroot, and salt into the peach syrup mixture until smooth.
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Pour the sauce mixture into the same skillet used for the chicken.
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Cook and stir constantly until the sauce thickens and becomes bubbly.
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Continue cooking and stirring for 1 minute more to cook out the raw cornstarch taste.
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Gently stir in the peach slices and water chestnuts; heat through for 30 seconds.
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Arrange rice and cooked pea pods on a serving platter or individual plates.
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Place chicken on top of the rice and spoon the warm peach-ginger sauce over the chicken.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 160.8kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1220.0mg51%
- Total Carbohydrate 34.7g12%
- Dietary Fiber 0.5g2%
- Sugars 0.0g
- Protein 3.2g7%
* 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
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet to prevent the peaches from becoming mushy.
For added heat, stir in a dash of red pepper flakes or sriracha with the ginger. You can also substitute fresh peach slices if in season, though you may need to add a teaspoon of honey to mimic the syrup sweetness.
Ensure your water chestnuts are well-drained to keep the sauce from becoming watery. If you prefer a thicker glaze, add an additional 1/2 teaspoon of cornstarch to the sauce mixture.
