Thai Peach Chicken (Printable)

Tender chicken in Thai-style sauce with fresh peaches, peppers, and aromatic herbs. A vibrant 40-minute dish ideal for warm weather meals.

# What You 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 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

# Directions:

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 nearly cooked through, approximately 4 to 5 minutes. Remove from pan 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 to 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. Pour sauce mixture over the chicken and vegetables.
07 - Simmer for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.
08 - Remove from heat. Stir in Thai basil or cilantro until combined.
09 - Serve hot, garnished with lime wedges and roasted peanuts.

# Expert Tips:

01 -
  • The sauce hits every note sweet tangy salty spicy and coats everything perfectly
  • Its ready in 40 minutes but tastes like something you ordered from your favorite Thai spot
  • Fresh peaches soften into the sauce creating little pockets of juicy sweetness
02 -
  • Do not crowd the pan when searing chicken or it will steam instead of brown work in batches if necessary
  • The sauce will seem thin at first but it thickens beautifully as it simmers and the cornstarch activates
  • Cast iron or carbon steel woks retain heat better than stainless steel for achieving that restaurant style sear
03 -
  • Cut all ingredients to similar sizes so every forkful gets a bit of everything
  • Let the pan get properly hot before adding chicken listen for that immediate sizzle

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