Ginger Peach Chicken Recipes

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GRILLED GINGER-PEACH CHICKEN BREAST



Grilled Ginger-Peach Chicken Breast image

Ginger and peach form a great flavor combination. Especially here, where the ginger and peach flavors are enhanced by the element of smoke flavoring on the grill.

Provided by mkinshella

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h35m

Yield 6

Number Of Ingredients 7

½ cup peach preserves
1 tablespoon white wine vinegar
1 tablespoon prepared horseradish
1 tablespoon finely grated ginger root
½ teaspoon salt
½ teaspoon coarsely ground black pepper
4 chicken breasts

Steps:

  • Combine peach preserves, vinegar, horseradish, ginger, salt, and pepper in microwave-safe bowl. Microwave on high until preserves are melted, stirring once halfway through the cooking time, 30 to 60 seconds. Remove and cool to room temperature.
  • Rinse chicken breasts, pat dry, and place in a resealable plastic bag. Pour cooled marinade over chicken, seal, and refrigerate for 6 to 24 hours, turning chicken occasionally.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken on preheated grill over indirect heat, cover, and grill until chicken is browned and cooked through, about 30 minutes.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 19 g, Cholesterol 43.1 mg, Fat 1.8 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 0.5 g, Sodium 239.6 mg, Sugar 17.2 g

SAVORY PEACH CHICKEN



Savory Peach Chicken image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

Steps:

  • Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
  • Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
  • In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
  • Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

GINGER PEACH CHICKEN



Ginger Peach Chicken image

"My family is always glad to see this hearty skillet dinner on busy nights," says Patty Gales of Pepperell, Massachusetts. "It goes together quickly with ingredients that I keep on hand. I often serve it with a side of rice or pasta."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 can (15 ounces) sliced peaches in juice
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (8 ounces) sliced water chestnuts, drained

Steps:

  • Drain peaches, reserving juice; set peaches aside. Add water to juice to measure 3/4 cup. Flatten chicken breasts to 1/2-in. thickness. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm., In a small bowl, combine the cornstarch, peach juice, salt and ginger until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peaches and water chestnuts; heat through. Spoon over chicken.

Nutrition Facts :

CHICKEN THIGHS WITH GINGER-PEACH SAUCE



Chicken Thighs with Ginger-Peach Sauce image

This sweet and sour chicken main dish has become a favorite recipe to prepare on Sunday. It's easy to prepare and requires very little clean up, plus the slow cooker leaves me plenty of time to do other things. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 10 servings.

Number Of Ingredients 9

10 boneless skinless chicken thighs (about 2-1/2 pounds)
1 cup sliced peeled fresh or frozen peaches
1 cup golden raisins
1 cup peach preserves
1/3 cup chili sauce
2 tablespoons minced crystallized ginger
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced garlic
Hot cooked rice, optional

Steps:

  • Place chicken in a 4-qt. slow cooker coated with cooking spray. Top with peaches and raisins. In a small bowl, combine the preserves, chili sauce, ginger, soy sauce and garlic. Spoon over top., Cover and cook on low for 4-5 hours or until chicken is tender. Serve with rice if desired.

Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.

PEACH GINGER & TEA GLAZED CHICKEN



Peach Ginger & Tea Glazed Chicken image

This recipe is from Relish magazine. We liked it, and were interested in the idea of adding tea leaves to food. It may still need a little tweaking. I used less ginger, as my hubby isn't crazy about tons of ginger. I intend to try it with a little orange marmalade instead of peach preserves, for a change. It is good served with basmati rice and a spinach salad.

Provided by JoyceJoann

Categories     Chicken

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 11

2/3 cup peach preserves
2 tablespoons finely grated fresh ginger
2 garlic cloves
2 tablespoons low sodium soy sauce
1 tablespoon spiced tea or 1 tablespoon other black tea leaves
1/8 teaspoon red pepper flakes
2 teaspoons olive oil
8 chicken thighs, skins removed
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 chopped green onions

Steps:

  • Preheat oven to 350.
  • Combine preserves, ginger, garlic, soy sauce and tea leaves in food processor and pulse til chunky-smooth. Add red pepper flakes.
  • Heat oil in large oven-safe skillet over medium high heat. Sprinkle chicken with salt and pepper; add to pan and brown well, 6 to 8 minute Pour glaze over chicken.
  • Transfer to oven and bake about 40 min, basting occasionally with sauce, until chicken is cooked through and glaze has thickened. Remove pan from oven and sprinkle with green onions.

Nutrition Facts : Calories 577.2, Fat 31, SaturatedFat 8.6, Cholesterol 157.9, Sodium 752.6, Carbohydrate 39.2, Fiber 1, Sugar 26.3, Protein 33.4

BAKED CHICKEN WITH PEACHES



Baked Chicken with Peaches image

Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.

Provided by LOREERIN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 45m

Yield 8

Number Of Ingredients 6

8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted, and sliced
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
  • Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g

GINGER CHICKEN WITH PEACHES AND ONION



Ginger Chicken with Peaches and Onion image

The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced 1/4 inch thick
Coarse salt and ground pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
1/4 to 1/2 teaspoon red-pepper flakes
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
Cooked white rice, for serving

Steps:

  • Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
  • Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
  • Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.

ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER



Roasted Chicken Thighs With Peaches, Basil and Ginger image

A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don't cast them aside: Sop them up instead with crusty bread. You won't regret it.

Provided by Melissa Clark

Categories     dinner, easy, quick, one pot, main course

Time 20m

Yield 3 servings

Number Of Ingredients 10

1/2 pound hard peaches (about 1 large or 2 to 3 small ones, see note)
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra-virgin olive oil
2 tablespoons dry (fino) sherry, or use white wine or dry vermouth
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 (1-inch) piece fresh ginger root, grated
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crusty bread or rice, for serving

Steps:

  • Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
  • In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED CHICKEN WITH GINGER-PEACH



Grilled Chicken With Ginger-Peach image

My hubby loves ginger so I had to try this. It's really good and healthy for you. I sauteed the chicken rather than grilled it. I also didn't have fresh ginger on hand and used the jarred kind.

Provided by Elizabeth G.

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons red wine vinegar
2 tablespoons sugar
2 teaspoons freshly grated ginger
2 crushed garlic cloves
1/2 cup peach jam or 1/2 cup peach preserves
1 teaspoon low sodium soy sauce
salt
ground black pepper
4 boneless skinless chicken breasts
1 tablespoon olive oil

Steps:

  • For the ginger-peach glaze:.
  • 1. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the ginger and garlic and cook for another minute. Add the peach jam or preserves, whisk the mixture together and bring it to a boil.
  • 2. Remove from heat. Add the soy sauce and season with salt and pepper.
  • For the chicken:.
  • 1. Preheat thergrill to medium-high. Sprinkle the chicken with salt and pepper and drizzle with olive oil.
  • 2. Place the chicken on the grill and cook unitl the juices run clear, 6 to 8 minutes per side. Place the chicken on a serving platter and brush it with the ginger-peach glaze.

Nutrition Facts : Calories 301.3, Fat 4.9, SaturatedFat 0.9, Cholesterol 68.4, Sodium 134.3, Carbohydrate 35.1, Fiber 0.6, Sugar 25.8, Protein 27.6

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES



Gingery Grilled Chicken Thighs With Charred Peaches image

Coated in a balsamic vinegar glaze that's spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They're served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

5 tablespoons balsamic vinegar (preferably the good, syrupy kind)
2 tablespoons finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 1/2 pounds boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh thyme, or 2 teaspoons chopped fresh rosemary
1 teaspoon honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Steps:

  • Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
  • Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
  • Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
  • Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
  • If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
  • Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

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MY SLOW COOKER GINGER PEACH CHICKEN - MARIE BOSTWICK
2021-09-15 Sprinkle chicken thighs with salt and pepper. Place 2 teaspoons olive oil in a nonstick pan over medium-high heat. When oil is hot, working in batches, sear chicken thighs on both sides until just beginning to brown, about 2 minutes per side.
From mariebostwick.com


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