Unusual recipes

Asian Chicken with Peaches

Asian Chicken with Peaches

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

Updated September 20, 2016

4

boneless skinless chicken breasts (1 1/4 lb)

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

tablespoon rice vinegar

1 1/2

teaspoons chili garlic sauce

1 1/2

teaspoons soy sauce

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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.

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
% Daily Value
Total Fat
11g
16%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
710mg
30%
Potassium
450mg
13%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
6%
Sugars
14g
Protein
33g
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
8%
8%
Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


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