How To make Ginger and Peach Chicken
4 x Chicken Breast halves *
8 oz Can Peach slices, lite syrup
1 t Cornstarch
1/2 t Grated Gingerroot
1/4 t Salt
1/2 c Sliced Water Chestnuts,drain
2 c Hot cooked Rice
6 oz Pkg frozen Pea Pods, cooked
* 4 med (12 oz total) boned skinless chicken breast halves Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook
and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken. ************************************************************** Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg cholesterol, 205 mg sodium, 459 mg potassium.
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Spicy Peach Chicken
You’ll need:
6 boneless, skinless chicken thighs cut into bite sized pieces.
1/2 peach, diced into small chunks.
For the Sauce/Marinade
1/4 cup of peach juice/nectar or peach preserve. Can also use peach syrup.
1/4 cup of Soy Sauce or Coconut Amino’s
1 tablespoon of chili paste
1 tablespoon of gochujang (Korean Red Chili Paste)
1 teaspoon of red chili flakes
1 teaspoon of sugar (any sugar will do. I use maple sugar)
1 teaspoon of rice vinegar
1/2 teaspoon of sesame oil
2 cloves of chopped garlic
1 teaspoon of fresh ginger
Optional: half finely chopped jalapeño and half of a green onion.
Salt and Pepper to taste.
Additionally: 3 tablespoons of cornstarch and 3 tablespoons of water.
Combine sauce/marinade ingredients and mix well to dissolve into thick, glaze like sauce.
In a large bowl, combine your chicken, peaches, and half of the sauce mixture. Stir thoroughly to incorporate, then sit aside to marinate for 15-20 minutes.
While the chicken is marinating, preheat a non-stick skillet or wok on medium-high heat. Coat the bottom of the skillet with oil (I use avocado oil, feel free to use what you have).
Before adding your chicken to the skillet or wok, take the cornstarch and combine it with your marinated chicken. To make it easier to stir, add three tablespoons of water. You want to make sure every piece of chicken is coated.
Next, add the chicken into the skillet. Flatten out into a even layer and let cook on one side for 5-6 minutes without stirring or flipping.
After 5-6 minutes, add in 2 tablespoons of your sauce, then flip your chicken and cook for another 6-8 minutes, stirring/tossing occasionally to insure even cooking.
After the 6-8 minutes, add in the remaining sauce mixture to your chicken, and cook another 3-5 minutes. Reduce the heat, toss or stir continuously to make sure the sauce does not burn.
Once your chicken is fully cooked and the sauce fully incorporated. Shut off the heat and serve immediately over rice or any grain/noodles of your choice.
Enjoy!
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