I am not a big fan of fruit in savory dishes. Fruit and main dishes just don't work for me. However, when my meal planner and chef husband wants to make a fruity main dish, I smile and fain eager anticipation. This happened one day last week. Joe was very excited about this peachy chicken stir fry recipe he found on a bottle of vinegar, and he couldn't wait to make it. "Doesn't that sound good?" he asked. "Sounds delicious!" I choked. So of course, he made the peachy chicken stir fry, and I ate the peachy stir fry. I loved the peachy stir fry. I loved it so much that I ate the only leftovers for my lunch the next day. The nice thing about Nakano flavored vinegars is that they add a great flavor to foods without adding any extra fat or calories. They're a fantastic option for health-conscious cooks.
Peachy Chicken Stir Fry
Ingredients
- 16 ounce peaches the ones in juice only have fewer calories than the ones packed in syrup
- 2.5 pounds boneless skinless chicken breast cut into bite-sized pieces
- 1 tablespoon olive oil
- ¼ cup orange marmalade
- ¼ cup rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon basil
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon cinnamon
- ⅛ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Drain peaches into a bowl; save the juice.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces.
- In a medium bowl, combine the liquid from the peaches, orange marmalade, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour mixture over the chicken in the skillet. Cover.
- Cook the chicken for 25 to 30 minutes or until it's fully cooked, allowing the liquid to bubble but not really boil. (That's called simmering.)
- Add peaches to the chicken, heat.
- Combine 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the skillet.
- Heat, stirring often, until the sauce has thickened.
Leave a Reply