Thai Peach Chicken (Print Version)

Tender chicken in sweet-spicy Thai sauce with fresh peaches and peppers

# What You’ll Need:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tbsp cornstarch
03 - ½ tsp salt
04 - ¼ tsp black pepper

→ Sauce

05 - 2 tbsp vegetable oil
06 - 1 medium red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 2 medium ripe peaches, peeled and sliced
12 - 3 tbsp soy sauce
13 - 2 tbsp fish sauce
14 - 1 tbsp Thai sweet chili sauce
15 - 1 tbsp honey
16 - 1 tbsp rice vinegar
17 - 1 small red chili, thinly sliced
18 - ⅓ cup + 1 tbsp water or chicken broth

→ Garnish

19 - 2 tbsp fresh Thai basil or cilantro, chopped
20 - 1 lime, cut into wedges
21 - 2 tbsp roasted peanuts, roughly chopped

# Steps:

01 - In a bowl, toss chicken pieces with cornstarch, salt, and black pepper to coat evenly.
02 - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and sear until golden and almost cooked through, about 4-5 minutes. Remove and set aside.
03 - Add remaining oil to the pan. Sauté onion for 2 minutes, then add garlic and ginger. Stir until fragrant, about 1 minute.
04 - Add bell peppers and cook for another 2-3 minutes until slightly softened.
05 - Stir in sliced peaches and return chicken to the pan.
06 - In a bowl, whisk together soy sauce, fish sauce, sweet chili sauce, honey, rice vinegar, sliced chili, and water or broth. Pour sauce over the chicken and vegetables.
07 - Simmer for 6-8 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
08 - Remove from heat. Stir in Thai basil or cilantro.
09 - Serve hot, garnished with lime wedges and peanuts.

# Expert Tips:

01 -
  • The way sweet peaches and spicy sauce tangle together makes every bite feel like discovering something new
  • It comes together in under 40 minutes but tastes like you spent all day planning it
  • The sauce thickens into this gorgeous glossy coating that makes everything look restaurant worthy
02 -
  • Overripe peaches will turn to mush in the pan, so choose ones that yield gently to pressure but still feel firm
  • The sauce will continue thickening off the heat, so pull it when it looks slightly thinner than you want
  • Fish sauce smells intense in the bottle but transforms into deep savory umami once it hits the heat
03 -
  • Have all your ingredients sliced and measured before you turn on the stove because once cooking starts it moves fast
  • If your sauce is too thick, add water one tablespoon at a time until it flows like heavy cream
  • Thai basil has purple stems and a distinct anise flavor that really makes this dish sing

Go Back