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Thai Peach Chicken – Easy Skillet Recipe

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4.3 from 11 reviews

This Thai Peach Chicken recipe is a vibrant and flavorful skillet dish perfect for a quick and easy weeknight meal. Tender chicken breasts are cooked with a tangy, sweet, and spicy sauce made from fresh ingredients and canned peach slices, creating an irresistible Thai-inspired fusion. The dish is garnished with crunchy peanuts and fresh cilantro, ideal served over rice or noodles for a satisfying dinner.

Ingredients

Main Ingredients

  • 1 tablespoon peanut or coconut oil
  • 1 ½ lb chicken breast, boneless, skinless, cut into quarters
  • 1 teaspoon salt
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 (398 ml) can California cling peach slices
  • 1 red bell pepper, cored and thinly sliced

Sauce Ingredients

  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Thai chilli sauce
  • Juice of one lime
  • 1 teaspoon dried lemongrass
  • 1 tablespoon cornstarch

Garnish

  • ¼ cup chopped peanuts
  • 2 tablespoons fresh cilantro, chopped (or use parsley or basil)

Instructions

  1. Heat oil and brown chicken: In a large skillet, heat peanut or coconut oil over medium-high heat. Season the quartered chicken breasts with salt and add them to the skillet. Cook the chicken until browned on both sides, about 3 minutes per side. Once browned, transfer the chicken to a plate and reduce the skillet heat to medium-low.
  2. Sauté aromatics: Add the thinly sliced onion, minced garlic, and fresh ginger to the skillet. Cook for about 3 minutes until the onion is softened and the mixture is fragrant.
  3. Prepare the sauce: Drain the peach slices, reserving approximately ¾ cup of peach juice. In a bowl or jar, whisk together the reserved peach juice, honey, rice vinegar, Thai chilli sauce, soy sauce, lime juice, fish sauce, and dried lemongrass. Add the cornstarch to this sauce mixture and whisk until completely smooth.
  4. Combine ingredients and cook: Add the prepared sauce, red bell pepper slices, browned chicken, and peach slices to the skillet. Stir to combine well and cook over medium heat, stirring occasionally, until the sauce thickens and becomes smooth.
  5. Simmer: Cover the skillet and let it simmer for about 5 minutes to ensure the chicken is fully cooked through and the flavors meld together.
  6. Garnish and serve: Remove the cover, garnish the dish with chopped peanuts and fresh cilantro. Serve the Thai Peach Chicken hot alongside steamed rice or noodles and lime wedges for extra zest.

Notes

  • If Thai chilli sauce is unavailable, substitute with sriracha, sambal, or any preferred spicy chili sauce to maintain heat.
  • Omit the peanuts for nut allergies or replace with toasted seeds for a nut-free crunch.
  • Use fresh peaches if in season for an even fresher flavor, adjusting the peach juice quantity accordingly.
  • This dish pairs well with jasmine rice or rice noodles for an authentic Thai-inspired meal.

Find it online: https://flavorspath.com/thai-peach-chicken-easy-skillet-recipe/