Glazed Peach Chicken

Tender, juicy chicken pieces coated in a dark, glossy glaze. The peaches provide a touch of sweetness that balances the saltiness of the soy sauce.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 416
• Protein: 36 g
• Carbs: 26 g
• Fat: 15 g

Ingredients

• 600 g Chicken cutlet ( cut into cubes )
• 3 piece Peach ( wedged )
• 2 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 4 tbsp soy sauce
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 2 tbsp rice wine
• 2 tbsp Corn starch
• 3 tbsp Peanut oil
• 1 tsp five spice powder
• 1 tsp Ginger powder
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Chicken prep

   Cut the chicken breasts into 3 cm cubes. In a bowl, toss them with cornstarch until each piece is well coated; this keeps the meat moist during cooking.

2. High-heat searing

   Heat the peanut oil in a wok or large pan. When the oil shimmers, add the chicken. Let it color without stirring too much until a light golden crust forms.

3. Aromatics and fruit

   Add the minced garlic, ginger, and sliced spring onions. Stir for 30 seconds to release the aromas, then add the peach wedges. They should just start to soften.

4. Final glazing

   Pour in the soy sauce, rice vinegar, rice wine, and honey mixture. Reduce over high heat. The sauce should thicken, become translucent, and generously coat every piece of meat.

Chef's tips

• Do not overcrowd the pan, otherwise the chicken will boil instead of searing.
• If the sauce is too thick, loosen it with a tablespoon of water.

Storage

Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of water to restore the glaze's shine.