Chicken Stir-Fry With Peaches

Chicken and Peaches
Katya Lyukum / Getty Images
  • Total: 28 mins
  • Prep: 20 mins
  • Cook: 8 mins
  • Yield: 3 to 4 Servings
Nutritional Guidelines (per serving)
491 Calories
26g Fat
32g Carbs
34g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 3 to 4 Servings
Amount per serving
Calories 491
% Daily Value*
Total Fat 26g 33%
Saturated Fat 5g 25%
Cholesterol 95mg 32%
Sodium 450mg 20%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Protein 34g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

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

Steps to Make It

  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.

Hungry for something else?