Peach Chicken

time to make

Complete with crispy chicken thighs and a sticky garlic and ginger glaze using fresh peach jam, you’re sure to love every bite!

You will need...

Peaches Lemon Juice Sugar Garlic Ginger Soy Sauce Rice Wine Vinegar Mustard Sriracha Lime Zest Chicken Thighs Vegetable Oil Limes Salt + Pepper

Yeast Package

Add peaches and lemon juice to a saucepan over medium-low heat. Cook for 10-15 minutes, until the peaches soften and start releasing their juices.


Turn the heat up to medium-high and add sugar. Simmer, stir, and crush the peaches with a wooden spoon every so often while cooking for 30 minutes.


Sprinkle the crumbs over the top of the peaches in the baking dish and spread to cover them evenly. Bake for 30-40 minutes until the top is golden.


Mix peach preserves with garlic, ginger, soy sauce, rice wine vinegar, dried mustard, sriracha, and lime zest in a bowl. Stir well, and set aside.


Trim extra fat from skinless chicken thighs. Cut each thigh into 2 pieces and season with salt and pepper on both sides.


Heat vegetable oil in a frying pan over high heat. Add chicken and cook until golden on one side, then flip to cook until golden on the other, about 5-6 minutes per side.


Flip the chicken once more and spoon a Tablespoon of peach glaze over top. Smooth it over, allowing some to drip into the pan, and cook for another minute.


Add slices of lime and cook 2-3 minutes, or until the chicken reaches between 165°F and 175°F on a meat thermometer.


Serve with green onions, sliced red chili peppers, and grilled peaches, and enjoy!


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