Thai Peach Chicken (Printable View)
Juicy chicken and ripe peaches wok-tossed in a sweet chili-ginger sauce. Ready in 40 minutes with jasmine rice.
# Ingredient List:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
→ Fresh Produce
02 - 2 ripe peaches, pitted and sliced into wedges
03 - 1 red bell pepper, cored and sliced into strips
04 - 1 small red onion, halved and thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, peeled and grated
07 - 2 spring onions, thinly sliced on the bias
08 - Fresh cilantro sprigs, for garnish
→ Sauce Components
09 - 2 tablespoons soy sauce
10 - 1 tablespoon fish sauce
11 - 2 tablespoons sweet chili sauce
12 - 1 tablespoon fresh lime juice
13 - 1 teaspoon brown sugar
14 - ½ teaspoon red chili flakes, adjust to taste
15 - ⅓ cup chicken broth
→ Pantry Staples
16 - 2 tablespoons vegetable oil
17 - Steamed jasmine rice, for serving
# How to Prepare:
01 - In a medium mixing bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, lime juice, brown sugar, chili flakes, and chicken broth until the sugar dissolves. Set aside.
02 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in an even layer and cook undisturbed for 2 minutes, then stir and continue cooking until golden brown and nearly cooked through, about 5–6 minutes total. Transfer to a plate and set aside.
03 - In the same skillet, add a drizzle more oil if the pan looks dry. Add the sliced red onion, minced garlic, and grated ginger. Sauté for 1–2 minutes, stirring frequently, until fragrant and the onion begins to soften.
04 - Add the sliced red bell pepper to the skillet and cook for 2–3 minutes, tossing occasionally, until slightly softened but still retaining some crunch.
05 - Return the seared chicken to the skillet and pour in the prepared sauce. Toss everything together to coat evenly. Add the peach slices and let the mixture simmer for 3–4 minutes, until the chicken is fully cooked through and the sauce has thickened slightly and clings to the ingredients.
06 - Remove from heat and garnish with the sliced spring onions and fresh cilantro sprigs. Serve immediately over steamed jasmine rice.
# Expert Suggestions:
01 -
- The peach chunks caramelize just enough to make the sauce taste like you spent hours on it.
- It comes together faster than delivery and hits every flavor note you could want.
- Dairy free and gluten free friendly with one easy swap, so almost everyone at the table can dig in.
02 -
- Do not overcook the peaches or they dissolve into the sauce and you lose their beautiful texture entirely.
- Patiently letting the chicken sear without stirring constantly is what gives you those caramelized edges that make the dish special.
- Fish sauce smells pungent straight from the bottle but transforms completely once it cooks into the dish.
03 -
- Cut all your ingredients and mix the sauce before you turn on the stove, because everything moves fast once the heat is on.
- A splash of extra chicken broth at the end can rescue a sauce that has reduced too much or gotten too salty.