Glazed Peach Chicken
Ingredients
- 600 gChicken cutlet (cut into cubes)
- 3 pcPeach (wedged)
- 2 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 4 tbspsoy sauce
- 2 tbspHoney
- 1 tbspRice vinegar
- 2 tbsprice wine
- 2 tbspCorn starch
- 3 tbspPeanut oil
- 1 tspfive spice powder
- 1 tspGinger powder
- 20 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in a pan with a splash of water to restore the glaze's shine.
