Easy Thai Peach Chicken Recipe

Key Ingredients & Substitutions

Chicken: I suggest using chicken thighs for their juiciness, but you can also use chicken breasts if you prefer a leaner option. If you’re vegetarian, tofu or tempeh can be great substitutes!

Peaches: Fresh peaches are perfect for this dish. If they aren’t in season, canned peaches (in juice, not syrup) work well too. Pineapple can be a fun alternative if you’re looking for something different.

Red Bell Pepper: Red bell pepper adds sweetness and color, but you can swap it with green or yellow bell peppers. Even snap peas or broccoli can be a nice addition for crunch.

Fish Sauce: This ingredient boosts umami flavor, but if you’re vegetarian or don’t have it, soy sauce plus a bit of lime juice can work in a pinch.

Chili Garlic Sauce: Adjust the spice level to your taste. You can use Sriracha or leave it out altogether if you’re avoiding heat. Adding a small sprinkle of red pepper flakes can be a good substitution too!

How Do I Make Sure the Sauce is Perfectly Thickened?

Getting the sauce right can be tricky, but it’s essential! After adding your sauce ingredients, bring them to a simmer first. Then, once you add the cornstarch slurry, it’s important to stir continuously to avoid lumps and ensure even thickening.

• Mix the cornstarch with water until smooth before adding.
• Stir the sauce until you see it thicken, which usually takes just a couple of minutes.
• If it gets too thick, feel free to add a splash of water or broth to loosen it up.

By following these tips, you’ll achieve a nice, glossy sauce that clings beautifully to your chicken and veggies! Enjoy making this lovely dish! 🌟

Easy Thai Peach Chicken

Ingredients You’ll Need:

For the Chicken and Vegetables:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 ripe peaches, sliced into wedges
• 1 red bell pepper, thinly sliced
• 2 tbsp vegetable oil (or peanut oil)
• 1/4 cup roasted peanuts, chopped (for garnish)
• Fresh cilantro leaves (for garnish)
• 1-2 small limes (for serving and zest)

For the Thai Sauce:

• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar or palm sugar
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1-2 tsp chili garlic sauce or Thai chili paste (adjust to heat preference)
• 1 tsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)

How Much Time Will You Need?

This recipe will take about 30 minutes from start to finish, including a few minutes of preparation and about 20 minutes for cooking. Perfect for a quick weeknight meal that’s both delicious and satisfying!

Step-by-Step Instructions:

1. Prepare the Thai Sauce:

In a medium bowl, mix together all the ingredients for the Thai sauce, excluding the cornstarch slurry. Set this aside; it will bring all the delicious flavors together in the dish!

2. Cook the Chicken:

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces. Cook them for about 6-8 minutes, stirring occasionally, until they are golden brown and fully cooked through. Yum!

3. Sauté the Vegetables:

Add the sliced red bell pepper to the skillet with the chicken. Sauté for 2-3 minutes until the bell pepper is slightly softened but still crisp. This adds a lovely crunch to the dish.

4. Add the Sauce:

Pour the prepared Thai sauce into the pan, stirring to combine everything. Bring the mixture to a simmer, letting those fantastic flavors blend together.

5. Thicken the Sauce:

Stir in the cornstarch slurry gently into the pan. Cook for an additional 1-2 minutes until the sauce thickens nicely, creating a delicious coating for the chicken and peppers.

6. Add the Peaches:

Now it’s time to bring in the peaches! Add the peach wedges to the skillet and toss everything together gently. Cook for about 2 minutes just until the peaches are warmed through but still firm.

7. Finish It Up:

Remove the skillet from heat. Garnish your dish with chopped peanuts and fresh cilantro leaves for a burst of flavor and color.

8. Serve It Hot:

Enjoy this dish hot with lime wedges on the side. The squeeze of lime adds a refreshing zing that pairs wonderfully with the sweetness of the peaches!

Serve your Easy Thai Peach Chicken over steamed jasmine rice or alongside rice noodles for a complete meal. Enjoy this combo of sweet and savory flavors that will have everyone asking for seconds!

Frequently Asked Questions (FAQ)

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking for even cooking. Thaw it overnight in the fridge or for a quicker method, place it in a sealed plastic bag and submerge it in cold water until thawed.

What Can I Substitute for Fresh Peaches?

If fresh peaches aren’t available, canned peaches in juice can work well—just drain them before use. Alternatively, pineapple chunks can be a delicious, tropical twist!

How Do I Store Leftover Thai Peach Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.

Is There a Vegetarian Option for This Recipe?

Absolutely! Substitute the chicken with firm tofu or tempeh. Just make sure to press the tofu to remove excess moisture and cut it into cubes, then follow the same cooking instructions for a plant-based version of this dish.