Ginger Peach Chicken Stir-Fry

Chicken, peaches, bell pepper, snow peas, ginger, and garlic come together in a quick stir-fry. The peaches soften just enough to flavor the sauce while the vegetables retain their texture.

Mealtime: Dinner, Main Course

Type: Dinner, Main Course

Cuisine: Chinese

Dietary Preferences: Gluten-Free, Dairy-Free

Cooking Time: Under 30 Minutes

Difficulty Level: Beginner

Seasonal Preference:

Nutritional Information (per serving)

Calories: 400

Protein: 30g

Fat: 14g

Fiber: 3g

Sodium: 800mg

Ingredients

• 1 1/4 lb boneless skinless chicken breast, cut into bite-size pieces (570g)
• 1/2 teaspoon kosher salt (3g)
• 2 teaspoons cornstarch, divided (6g)
• 1 tablespoon water (15mL)
• 2 tablespoons neutral oil, divided (30mL)
• 1 small yellow onion, sliced (120g)
• 1 red bell pepper, sliced (150g)
• 1 cup snow peas, trimmed (100g)
• 1 tablespoon fresh ginger, grated (15g)
• 3 garlic cloves, minced (9g)
• 3 tablespoons low-sodium soy sauce (45mL)
• 1 tablespoon rice vinegar (15mL)
• 1 tablespoon honey (21g)
• 2 ripe but firm peaches, sliced (300g)
• 1 teaspoon toasted sesame oil (5mL)
• 3 cups cooked jasmine rice (555g)
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds (9g)

Step by Step Instructions

1. Season the chicken with the kosher salt and toss it with 1 teaspoon cornstarch.
2. Mix the remaining 1 teaspoon cornstarch with the water, and whisk the soy sauce, rice vinegar, and honey in a separate bowl.
3. Heat 1 tablespoon neutral oil in a wok over medium-high heat and cook the chicken for 6 to 8 minutes, until browned and every piece reaches 165°F (74°C); transfer it to a plate.
4. Add the remaining neutral oil, onion, bell pepper, and snow peas and stir-fry for 4 minutes.
5. Add the ginger and garlic and cook for 30 seconds, then add the peaches and toss for 1 minute.
6. Pour in the soy sauce mixture, bring it to a boil, and stir in the cornstarch slurry until glossy.
7. Return the chicken and toss for 1 minute, then remove the Ginger Peach Chicken Stir-Fry from the heat and drizzle with toasted sesame oil.
8. Serve over the jasmine rice and finish with green onions and sesame seeds.

• 1. Begin by cutting the chicken breast into bite-sized pieces and season with salt and pepper.
• 2. Peel and finely grate the fresh ginger, and mince the garlic.
• 3. Slice the fresh peaches, bell pepper, and onion into thin strips, and trim the snow peas.
• 4. In a large bowl, combine the chicken pieces with soy sauce, honey, grated ginger, and minced garlic. Marinate for at least 15 minutes.
• 5. While the chicken is marinating, prepare your rice or noodles according to package instructions, then set aside.
• 6. Heat olive oil in a large skillet or wok over medium-high heat.
• 7. Once the oil is hot, add the marinated chicken and stir-fry for about 5-7 minutes, until it is cooked through and lightly browned.
• 8. Add the sliced bell pepper, onion, snow peas, and peaches to the skillet with the chicken, and continue to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
• 9. In a small bowl, mix cornstarch with a splash of water to create a slurry, then pour it into the skillet while stirring to thicken the sauce. Cook for 1-2 more minutes.
• 10. Taste and adjust seasoning if necessary before removing the skillet from heat.
• 11. Serve the stir-fry over the cooked rice or noodles, and garnish with sliced green onions and sesame seeds if desired.