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Prep time
30 minutes
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Cook time
25 minutes
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Serves
2
Author Notes
One of the favorite ways to cook chicken breasts is Sweet and Sour Chicken. And peaches can become a substitute for pineapple or mango. Trust me, they taste perfectly in this recipe.
Choose sweet peaches, but not overripe. The peaches must be firm so they can be easily peeled and sliced.
Now let's cook a seasonal version of Sweet and Sour Chicken with Peaches. —Anna Vorobiova
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Ingredients
- Chicken and Veggies
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2 1/2 pounds
chicken breasts, skinless and boneless, cut into bite-size chunks
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2
egg whites, lightly beaten
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3 teaspoons
corn starch
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1
red bell pepper, 1/2 inch sliced
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1
yellow bell pepper, 1/2 inch sliced
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2
large onions, coarsely chopped
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2
peaches, peeled, sliced
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2 teaspoons
sugar
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Salt to taste
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Corn oil for frying (or any vegetable oil)
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Sesame seeds (white or black) and green onions for serving
- Glaze
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2 tablespoons
oyster sauce
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2 tablespoons
chili sauce
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4 tablespoons
soy sauce
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1/2 teaspoon
chili powder
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1 teaspoon
ginger powder
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1 teaspoon
paprika powder
Directions
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Combine egg white, cornstarch, and salt in a deep bowl. Dip chicken in there, stir well so that the egg mixture covers each bite tightly. Leave it on for 20 minutes.
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In the meantime, prepare soy glaze: combine oyster sauce, chili sauce, soy sauce, chili powder, ginger, and paprika powder. Let the mixture sit for 5-10 minutes.
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Heat corn oil in a deep skillet or WOK. Over medium heat, fry the chicken on both sides until golden brown. It should stay juicy inside.
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Remove chicken pieces from the pan and place them on a paper towel. Try to leave as much oil in the pan as possible.
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In the same pan, fry onion for 2-3 minutes, add sugar, stir. Then add peppers and fry together for another 3-4 minutes, stirring.
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Return chicken to the pan with vegetables, cover with soy glaze, stir and add the peaches. Fry for another 5 minutes.
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Sprinkle with sesame seeds and green onions before serving.
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