SAVORY PEACH CHICKEN
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.
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
PEACH CHICKEN
This sweet and savory entree will appeal to the whole family. The chicken's bread crumb coating makes it especially homey. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside., In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.
Nutrition Facts : Calories 359 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 278mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
POLYNESIAN PEACH CHICKEN
Make and share this Polynesian Peach Chicken recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 1h24m
Yield 8 pcs. chicken, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the flour in a plastic bag with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add the chicken pieces, and toss to coat evenly with flour.
- Heat the oil in a dutch oven over medium heat. Shake the excess flour from the chicken pieces and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce heat to medium-low. Cook 30 minutes.
- After 30 minutes, stir in the onion and bell pepper. Cook and stir until the chicken is longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 Tblsp. of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over med-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginnning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.
POLYNESIAN PEACH CHICKEN
This is a delicious, fairly quick, attractive main dish. Serve over rice.
Provided by Bill Thompson
Categories Meat and Poultry Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
- After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 25.8 g, Cholesterol 97 mg, Fat 26.7 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 6 g, Sodium 449.3 mg, Sugar 11.9 g
POLYNESIAN PEACH CHICKEN
This is a delicious, fairly quick, attractive main dish. Serve over rice.
Provided by Bill Thompson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
- After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 25.8 g, Cholesterol 97 mg, Fat 26.7 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 6 g, Sodium 449.3 mg, Sugar 11.9 g
POLYNESIAN CHICKEN
A sweet, delicious and attractive dish, this easy-to-prepare recipe also produces a scrumptious sauce.
Provided by katii
Categories Chicken Breast
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together first 5 ingredients.
- Arrange chicken in a greased roasting pan; sprinkle with spice mixture.
- Sir together pineapple juice, soy sauce, and sugar in a small bowl.
- Drizzle over chicken.
- Cover and bake in a preheated 375* oven for about 45 minutes to 1 hour until tender.
- Scatter pineapple and olives (if using) over chicken.
- Bake, uncovered, for about 5-10 minutes until heated through.
- Enjoy!
Nutrition Facts : Calories 232.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 68.4, Sodium 1085.2, Carbohydrate 24.3, Fiber 1.3, Sugar 18.2, Protein 29.7
POLYNESIAN CHICKEN
Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.-Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.
Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.
PEACH GLAZED CHICKEN RECIPE
I love meals that are so simple to make but taste like you spent all day cooking. This chicken is so moist and flavorful but only takes a few minutes to throw together!
Provided by Elyse Ellis
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Put peach preserves, brown sugar, soy sauce and vinegar in a large glass bowl and microwave for 30 seconds. Remove from microwave and whisk until preserves and sugar and dissolved. Whisk in ginger, garlic and red pepper flakes. Add chicken and marinate for 15 minutes.
- Preheat broiler to high. Cover a baking sheet with aluminum foil and spray with nonstick cooking spray. Remove chicken from marinade and place on baking sheet. Broil about 3 inches from the heat until cooked through (about 5 minutes on each side).
Nutrition Facts : Calories 225 kcal, Carbohydrate 22 g, Protein 23 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 107 mg, Sodium 488 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
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