Asian Chicken with Peaches

Name: Asian Chicken with Peaches
Prep time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoons butter; 4 boneless skinless chicken breasts (1 1/4 lb); 3/4 teaspoon salt; 2 cups pitted sliced peaches, thawed if frozen; 2 green onions, whites and greens separated, sliced on the bias; 2 tablespoons packed brown sugar; 1/4 cup water; 1 tablespoon rice vinegar; 1 1/2 teaspoons chili garlic sauce; 1 1/2 teaspoons soy sauce; Lime wedges; Cooked white rice

32 Ratings

32 Reviews

Kitchen Tested

Prep 20 min
Total 45 min
Servings 4

So many flavors, so little time! You can get this easy supper on your table in less than an hour. MORE+ LESS-

By Tablespoon Kitchens

Updated September 20, 2016

Ingredients

tablespoons butter

boneless skinless chicken breasts (1 1/4 lb)

3/4

teaspoon salt

cups pitted sliced peaches, thawed if frozen

green onions, whites and greens separated, sliced on the bias

tablespoons packed brown sugar

1/4

cup water

tablespoon rice vinegar

1 1/2

teaspoons chili garlic sauce

1 1/2

teaspoons soy sauce

Lime wedges

Cooked white rice

Steps

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1

Heat oven to 400°F. In 12-inch ovenpoof skillet, melt butter over medium-high heat. Rub chicken breasts with salt; add to skillet. Cook 3 to 4 minutes or until browned on first side. Turn; cook 3 to 4 minutes longer or until browned on second side. Transfer to plate; cover to keep warm.
2

Add peaches and green onion whites to skillet; cook 1 to 2 minutes or until beginning to brown. Stir in 1 tablespoon of the brown sugar and the water; cook 1 to 2 minutes or until caramelized. Remove from heat.
3

In small bowl, mix remaining 1 tablespoon brown sugar, the rice vinegar, chili garlic sauce and soy sauce. Place chicken on top of peaches in skillet; brush rice vinegar mixture over breasts. Bake 16 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with green onion greens. Serve with lime wedges and rice.

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Expert Tips

If using frozen (thawed) peaches, make sure to pat them dry before cooking.
Prefer the flavor of chicken thighs? Substitute 1 1/4 lb boneless skinless thighs for the breasts.