||[Aug. 4th, 2010|01:34 am]
Kelly J. Cooper
I don't much like yellow peaches. I do like white peaches, but they're harder to find.
However, since we've been doing the farmshare thing, every year we get yellow peaches & we've been trying to come up with ways to use them.
My favorite recipe comes from The Pillsbury Best Chicken Cookbook and it's called "Saucy Chicken and Peaches."
The original recipe calls for a 16 oz. can of sliced peaches in light syrup, but we make it with either fresh peaches or ones we've frozen from the summer's farmshare and half the chicken (two breasts instead of four), since it's just the two of us. Here's the adapted recipe:
1 tsp oil
2 boneless, skinless chicken breast halves
1/2 tbsp cornstarch
2 tbsp brown sugar
1/2 tbsp cider vinegar
1/2 tbsp soy sauce
1/2 tsp dried basil (or tsp fresh chopped)
1-2 tbsp orange juice (more juice for a sweeter sauce)
Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 4-5 minutes or until lightly browned. Turn chicken; cover & cook an additional 4-5 minutes or until chicken is fork-tender & juices run clear. Remove from skillet & cover to keep warm. Empty pan of oil, grease, etc.
Slice peaches in half & remove pits. Slice peaches further into 8-10 slices each.
Mix cornstarch with half a cup of cold water in a measuring cup. Stir in brown sugar, vinegar, soy sauce, orange juice, and basil. Add orange juice until you have a full cup of liquid. Pour liquid into hot skillet; cook & stir until coagulation begins. Drop in peaches. Cook until thickened & bubbly. Stir in chicken. Simmer until the peach slices are soft.
This goes fantastic over jasmine rice.