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. 


  • 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.

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