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Chicken With Peaches

Sweet peaches are combined with chicken and a tangy sauce in this simple stir-fry. Chicken with peaches serves 3 - 4.

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes


  • 1 pound boneless, skinless chicken breasts
  • Marinade:
  • 1 1/2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • Black pepper, to taste
  • 3 teaspoons cornstarch, divided
  • Sauce:
  • 2 tablespoons liquid honey
  • 4 teaspoons lemon juice
  • 1/2 cup orange juice
  • Other:
  • 2 teaspoons water
  • 2 large peaches, not overripe
  • 3 tablespoons vegetable or peanut oil, divided
  • 2 cloves garlic, peeled and chopped
  • 1 tablespoon minced ginger
  • 2 green onion (spring onions, scallions) cut into 1-inch pieces


1. Cut the chicken into thin strips, place in a container and add the marinade ingredients - light soy sauce, rice wine or dry sherry, black pepper, and 2 teaspoons cornstarch, adding the cornstarch last. Marinate the chicken in the refrigerator for 15 minutes.

2. To prepare the sauce: in a small bowl, stir the liquid honey and lemon juice into the orange juice. In a separate small bowl, make a cornstarch "slurry" by combining 1 teaspoon cornstarch with 2 teaspoons water.

3. Cut the peaches into thin slices.

4. Heat a wok over medium-high heat and add 2 tablespoons oil, tilting the wok so that it swirls down the sides of the pan. Add the garlic and stir-fry for 10 - 15 seconds. Add the chicken, laying it flat in the pan. Let brown for about 30 seconds, then stir-fry the chicken until it turns white and is about 80 percent cooked. Remove the chicken, cleaning out the pan if needed.

5. Heat 1 tablespoon oil in the wok. Add the ginger, green onion, and peaches. Stir-fry for a minute, then add the sauce. Bring to a boil and pour in the cornstarch slurry, stirring to thicken. When the sauce turns glossy and has thickened, return the chicken to the pan. Heat everything through and serve.
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