Polynesian Peach Chicken
Transport your taste buds to the tropics with Polynesian Peach Chicken, a vibrant and flavorful fusion dish that pairs tender chicken breasts with sweet, juicy peaches, and colorful bell peppers in a glossy soy-honey glaze. Infused with aromatic ginger and garlic, this recipe balances tangy rice vinegar with the natural sweetness of fruit for a sauce that's irresistibly rich and satisfying. Ready in just 40 minutes, this crowd-pleasing skillet meal is perfect for busy weeknights or an exotic dinner party. Serve it over fluffy steamed rice or noodles, then finish with sesame seeds and fresh green onions for a stunning presentation. Perfect for fans of sweet and savory dishes, this recipe packs mouthwatering island-inspired flavors in every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 16 oz canned peach slices (in juice)
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 4 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 tsp cornstarch
- 2 tbsp water
- 2 tbsp cooking oil
- 1 tbsp sesame seeds (optional, for garnish)
- 2 pieces green onions, sliced (optional, for garnish)
Instructions
Drain the canned peach slices, reserving 1/4 cup of the juice. Set both the peaches and juice aside.
In a small bowl, combine the soy sauce, honey, rice vinegar, reserved peach juice, minced ginger, and minced garlic. Whisk together until smooth.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced red and green bell peppers and sauté for 3-4 minutes, or until slightly softened.
Return the chicken to the skillet and pour the prepared sauce over the top. Stir to coat the chicken and vegetables.
Bring the sauce to a simmer, then stir in the cornstarch slurry. Cook for 2-3 minutes, or until the sauce thickens.
Add the reserved peach slices to the skillet and cook for an additional minute to heat through.
Serve the Polynesian Peach Chicken hot, garnished with sesame seeds and sliced green onions if desired. Pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2861 mg | 124% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 108.4 g | ||
| Protein | 229.0 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3185 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
