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Peachy Chicken Stir Fry

peachy chicken stir fryI 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.

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Peachy Chicken Stir Fry
peachy chicken stir fry
peachy chicken stir fry
  1. Drain peaches into a bowl; save the juice.
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces.
  3. 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.
  4. 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.)
  5. Add peaches to the chicken, heat.
  6. Combine 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the skillet.
  7. Heat, stirring often, until the sauce has thickened.
Recipe Notes

Serve over rice.

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 This post is sponsored by Mizkan. I am a Blogger Advocate and have an on-going relationship with Mizkan, makers of Nakano Seasoned Rice Vinegar.

© 2012 – 2018, Tara Ziegmont. All rights reserved.

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