Thai Peach Chicken (Printable Version)
Sweet and spicy chicken stir-fry with ripe peaches, bell peppers, and classic Thai seasonings over jasmine rice.
# What You Need:
→ Meats
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 - ½ teaspoon chili flakes (optional, for heat)
15 - ⅓ cup chicken broth
→ Other
16 - 2 tablespoons vegetable oil
17 - Steamed jasmine rice, for serving
# Directions:
01 - In a medium bowl, whisk together soy sauce, fish sauce, sweet chili sauce, lime juice, brown sugar, chili flakes, and chicken broth until well combined. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add 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 red onion, garlic, and ginger for 1 to 2 minutes until fragrant and softened.
04 - Add the sliced bell pepper and cook for 2 to 3 minutes until slightly softened but still retaining a bit of crunch.
05 - Return the chicken to the pan. Pour in the prepared sauce and toss everything to coat evenly. Add peach slices and simmer 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 hot over steamed jasmine rice.
# Expert Tips:
01 -
- The peaches collapse just enough to create a glossy sauce that tastes like it took hours, not minutes.
- It hits every note: sweet, sour, salty, and a gentle heat that does not overwhelm the fruit.
02 -
- If your peaches are underripe they will not break down enough to thicken the sauce, so microwave them for thirty seconds to soften them slightly before slicing.
- Do not skip the resting step for the chicken because the juices that collect on the plate get poured back into the pan and become part of the sauce.
03 -
- Cut all your ingredients and mix the sauce before you turn on the stove because once cooking starts everything moves fast and you will not have time to prep.
- Use the widest skillet you own so the chicken sears rather than steams, which is the difference between a good dish and a great one.