Savory Peach Chicken

Recipe adapted from So Simple by Ellie Krieger

I love fruit paired with a protein and this recipe nails it.  I spent a day with my mother-in-law learning how to can peaches this past summer.  Once I had taken them home, I counted and rationed out my jars so I could be sure they would last us the winter.  This dish was worth cracking open one of my precious peach jars to cook with.  The recipe suggests using frozen fruit if fresh is unavailable, however I must warn you that the results will lack in flavor.  The canned peaches were already soft and sweet and ready to eat and were the perfect substitute for fresh.

1/4 cup orange juice

2 TBS brown sugar

2 TBS soy sauce

2 TBS rice vinegar

2 TBS canola oil

4 boneless skinless chicken breasts (about 1 1/4 pounds total)

salt

pepper

1 tsp peeled and grated fresh ginger

2 cloves garlic, minced

1/2 cup chicken broth

 4 large firm, ripe peaches, sliced to a 1/2 inch thickness (or 4-5 canned peaches, approximately 8-10 halves)

1. In a small bowl, mix together the orange juice, brown sugar, soy sauce, and rice vinegar to dissolve the sugar.
2. Heat 1 TBS of the oil in a large skillet on medium-high heat.  Season both sides of the chicken with salt and pepper and place in the heated skillet until brown on both sides, about 2-4 minutes per side.  Transfer the chicken to a plate.
3. Add 1 TBS of oil to the skillet and cook the ginger and garlic, consistently stirring until slightly brown, about 30 seconds.  Add the chicken broth, soy sauce mixture, and peaches.  Turn the heat to high and cook uncovered until the sauce is slightly thickened and the peaches have softened (if using fresh peaches), stirring occasionally, about 6 minutes.
4. Nestle the chicken in the pan, turn the heat down to medium-low, and cover.  Cook until the chicken is cooked through, about 8 to 10 minutes.
5. Serve over brown rice.