Thai Peach Chicken (Printable)

Sweet peaches and savory Thai spices coat tender chicken in this quick 40-minute wok dish served with jasmine rice.

# What You'll 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 - 1/2 teaspoon chili flakes (optional, for heat)
15 - 1/3 cup plus 1 tablespoon chicken broth

→ Other

16 - 2 tablespoons vegetable oil
17 - Steamed jasmine rice, for serving

# How-To Steps:

01 - In a medium bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, lime juice, brown sugar, chili flakes, and chicken broth until well combined. Set aside.
02 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the 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 drizzle more oil if needed. Sauté the red onion, garlic, and ginger for 1 to 2 minutes until fragrant and softened.
04 - Add the sliced bell pepper to the pan and cook for 2 to 3 minutes until slightly softened but still retaining some crunch.
05 - Return the seared chicken to the pan. Pour in the prepared sauce and toss everything to coat evenly.
06 - Add the peach slices to the pan and let everything simmer together for 3 to 4 minutes, until the chicken is fully cooked through and the sauce has slightly thickened.
07 - Garnish with sliced spring onions and fresh cilantro. Serve immediately over steamed jasmine rice.

# Expert Advice:

01 -
  • The sweet and salty tension between ripe peaches and fish sauce is the kind of flavor collision that makes you close your eyes and chew slowly.
  • It comes together in under forty minutes using one pan, which means you get maximum impressiveness with minimal dishwashing.
  • Chicken thighs stay juicy and forgiving, so even on a distracted weeknight this dish turns out beautifully.
02 -
  • Do not use peach slices that are rock hard or they will not soften enough during the short simmer and you will end up with crunchy fruit in a silky sauce.
  • The sauce will look thin when you first pour it in, but trust the simmer and it will reduce and cling to the chicken beautifully.
03 -
  • Pat the chicken pieces dry with a paper towel before they hit the pan, because moisture is the enemy of a good sear and you will end up steaming instead of browning.
  • If you want the sauce thicker, dissolve half a teaspoon of cornstarch in a tablespoon of cold water and stir it in during the last minute of simmering.

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