Thai Peach Chicken Stir-Fry (Printable)
Juicy chicken and sweet peaches in a tangy Thai chili sauce, served over jasmine rice.
# What You’ll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Fresh Produce
02 - 2 ripe peaches, pitted and sliced
03 - 1 red bell pepper, sliced
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 spring onions, sliced
08 - Fresh cilantro, for garnish
→ Sauce Components
09 - 2 tablespoons soy sauce
10 - 1 tablespoon fish sauce
11 - 2 tablespoons sweet chili sauce
12 - 1 tablespoon lime juice
13 - 1 teaspoon brown sugar
14 - 1/2 teaspoon chili flakes (adjust to taste)
15 - 1/3 cup chicken broth
→ Pantry Staples
16 - 2 tablespoons vegetable oil
17 - Steamed jasmine rice, for serving
# How To Make It:
01 - In a medium bowl, whisk together the soy sauce, fish sauce, sweet chili sauce, lime juice, brown sugar, chili flakes, and chicken broth until well combined. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5 to 6 minutes, turning occasionally, until golden brown and nearly cooked through. Transfer to a plate and set aside.
03 - In the same pan, add a drizzle more oil if needed. Sauté the red onion, garlic, and ginger for 1 to 2 minutes until fragrant and softened.
04 - Add the sliced bell pepper to the pan and cook for 2 to 3 minutes until slightly softened but still retaining a crisp texture.
05 - Return the seared chicken to the pan. Pour the prepared sauce over the top and toss everything to coat evenly. Add the peach slices and let the dish simmer for 3 to 4 minutes, until the chicken is fully cooked through and the sauce has slightly thickened.
06 - Remove from heat and garnish with sliced spring onions and fresh cilantro. Serve immediately over steamed jasmine rice.
# Expert Advice:
01 -
- The peaches collapse just enough into the sauce to create this glossy, tangy glaze that tastes like it took hours instead of minutes.
- It hits every note: sweet, salty, sour, and spicy, all in one pan with almost no cleanup.
02 -
- Do not overcook the peaches or they will turn to mush and you will lose the beautiful contrast between soft fruit and tender chicken.
- Pat the chicken dry before searing because excess moisture is the enemy of a good golden crust in the wok.
03 -
- Everything moves fast once you start cooking, so have all your ingredients prepped and within arms reach before you turn on the heat.
- A splash of water deglazes the pan and lifts all those caramelized chicken bits into the sauce, which is where half the flavor lives.