Thai Peach Chicken (Printable Version)

Tender chicken in a spicy-sweet Thai sauce with fresh peaches and crisp bell peppers, ready in 40 minutes.

# What You Need:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 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 - 1/3 cup plus 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

# How to Make It:

01 - Toss chicken pieces with cornstarch, salt, and black pepper in a bowl until evenly coated.
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, approximately 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 - Whisk together soy sauce, fish sauce, sweet chili sauce, honey, rice vinegar, sliced chili, and water or broth in a bowl.
07 - Pour sauce over the chicken and vegetables. Simmer for 6-8 minutes, stirring occasionally, until chicken is cooked through and 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 the sweet peaches balance against the fiery chili is pure magic
  • Everything cooks in one pan so cleanup is practically nonexistent
  • It tastes like something from a restaurant but comes together in under 40 minutes
02 -
  • The cornstarch coating makes the chicken velvety but it can clump if you don't toss it well
  • Peaches break down faster than you expect, so add them last and don't overcook
  • The sauce will thicken as it cools, so don't worry if it looks thin in the pan
03 -
  • Let your wok get properly hot before adding oil for the best sear
  • Taste the sauce before adding it to adjust the sweet-sour balance

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