Thai Peach Chicken (Printable)
Juicy chicken meets sweet peaches in a bold Thai-inspired sauce with chili, ginger, and lime over jasmine rice.
# What You’ll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Produce
02 - 2 ripe peaches, pitted and sliced
03 - 1 red bell pepper, sliced
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 spring onions, sliced
08 - Fresh cilantro, for garnish
→ Sauce
09 - 2 tablespoons soy sauce
10 - 1 tablespoon fish sauce
11 - 2 tablespoons sweet chili sauce
12 - 1 tablespoon lime juice
13 - 1 teaspoon brown sugar
14 - 1/2 teaspoon chili flakes (optional, for heat)
15 - 1/3 cup plus 1 tablespoon chicken broth
→ Other
16 - 2 tablespoons vegetable oil
17 - Steamed jasmine rice, for serving
# Directions:
01 - In a medium bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, lime juice, brown sugar, chili flakes, and chicken broth until well combined. Set aside.
02 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and nearly cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
03 - In the same pan, add a touch more oil if needed. Sauté the red onion, garlic, and ginger for 1 to 2 minutes until fragrant and softened.
04 - Add the sliced bell pepper to the pan and cook for 2 to 3 minutes until slightly softened but still retaining some crunch.
05 - Return the seared chicken to the pan. Pour in the prepared sauce and toss everything to coat evenly. Add the peach slices and simmer together for 3 to 4 minutes, until the chicken is fully cooked through and the sauce has slightly thickened.
06 - Garnish with sliced spring onions and fresh cilantro. Serve immediately over steamed jasmine rice.
# Expert Advice:
01 -
- The sauce walks a perfect line between sweet, salty, and spicy, and it comes together from pantry staples you probably already have.
- Peaches might seem unusual in a savory dish, but they melt into the sauce and create this glossy, caramelized finish that feels restaurant worthy.
02 -
- Do not leave the peaches in the pan longer than four minutes or they will dissolve into jam and you lose that beautiful tender slice texture.
- If your sauce seems too thin at the end, just let it simmer uncovered for another minute and it will tighten up on its own without any cornstarch.
03 -
- Cut all your ingredients before you turn on the stove because this dish moves fast once the heat is on and you will not have time to slice anything mid cooking.
- Taste the sauce before adding the peaches so you can adjust the balance of sweet, salty, and sour while there is still time to fix it.