Spicy Chicken and Peach Stir-Fry

⏱ 60 mins 🍽 6 serving(s) 🌶 chinese 🏷 Chicken Breast

This Chinese-inspired stir-fry combines marinated chicken breast with a colourful mix of vegetables and fresh peach slices. The dish is flavoured with soy sauce, ginger, garlic, and spicy chillies, then thickened for a glossy finish. It is garnished with toasted almonds, fresh coriander, and spring onions for extra texture and flavour. The recipe serves six and takes approximately 60 minutes to prepare and cook.

Spicy Chicken and Peach Stir-Fry

Ingredients

  • 2 -3 Thai red chili peppers or 2 -3 serrano chilies
  • 1/4 cup soy sauce
  • 1 teaspoon minced fresh ginger
  • 2 large garlic cloves, minced
  • 1 lb boneless skinless chicken breast, sliced into 1/2-inch thick slices
  • 1 tablespoon all-purpose flour or 1 tablespoon cornstarch
  • 1 tablespoon sesame oil or 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 1 large carrot, peeled and thinly sliced on the bias
  • 1 cup broccoli floret
  • 1/2 cup snow peas, strings removed
  • 3 peaches, halved, pitted, and sliced, any juices reserved (or mangoes)
  • soy sauce, if needed
  • 1 tablespoon coarsely chopped fresh cilantro
  • 1 tablespoon chopped scallion
  • 1 tablespoon slivered almonds, toasted, for garnish

Method

  1. Slice each Thai chilli in half lengthwise using a sharp knife.
  2. Scrape out the seeds from inside each chilli half.
  3. Thinly slice the prepared chillies, taking care to wash your hands and the knife thoroughly afterwards.
  4. Mix the soy sauce, ginger, garlic, and sliced chillies together in a medium bowl.
  5. Add the chicken strips to the bowl, stir to coat them in the marinade, then cover and refrigerate.
  6. Place the flour or cornstarch into a separate small bowl.
  7. Place a wok or large skillet over high heat and add the oil.
  8. Once the oil is hot, add the diced onions and stir for 1-2 minutes. Then add the chicken strips using a slotted spoon.
  9. Cook the chicken quickly until it starts to brown, then pour in the reserved marinade.
  10. Add the carrot and broccoli, reduce the heat to med-high, and cover the pan with a lid.
  11. Cook for 2-3 minutes until the carrots become tender.
  12. Add the snow peas along with the peach slices and any reserved juices, cooking for a further 2-3 minutes.
  13. If the pan seems dry, pour in 1-2 tablespoons of additional soy sauce.
  14. Combine 3-4 tablespoons of the hot pan liquid with the reserved flour or cornstarch, stirring until smooth.
  15. Pour this mixture into the pan, pushing the vegetables aside to stir and thicken the sauce.
  16. Stir in the fresh coriander and spring onions, heating everything through.
  17. Finish by sprinkling the toasted slivered almonds over the top before serving.

Nutrition (per serving)

Sodium772500 mg

Recipe details

CategoryChicken Breast
Cuisinechinese
Authorratherbeswimmin