Chicken with Peaches
Submitted by Sailor
Chinese five-spice chicken stir-fry with peaches, snow peas, and a lemon-broth glaze served over rice. A sweet-savory wok dinner ready in 20 minutes.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minFive-spice powder and peaches in a chicken stir-fry might sound unusual, but the combination is spot-on. The warm, anise-forward spice blend coats the chicken as it sears in a hot wok, and the peaches caramelize lightly with sugar before everything comes together in a glossy lemon-broth sauce.
The technique here follows classic wok cooking: sear the protein first, remove it, build the sauce, then bring everything back together at the end. This keeps the chicken from steaming in the sauce and losing its browned edges.
Snow peas get just 30 seconds of covered steaming in the wok, so they stay bright green and snappy. They add crunch and freshness that balances the sweet, sticky peach sauce. Serve it all over hot rice to catch every drop of that glaze.
Kitchen Tips
- Get the wok screaming hot before adding the oil. A properly heated wok sears the chicken instantly instead of stewing it. You should see wisps of smoke.
- Stir-fry the chicken in a single layer and resist the urge to stir constantly. Let it sit for 30 seconds at a time to develop brown color on each side.
- Mix the cornstarch slurry thoroughly before adding it to the wok. Lumpy cornstarch creates gelatinous blobs in the sauce.
- Use canned peaches with their liquid. The syrup adds sweetness to the sauce base without extra ingredients.
Variations
- Use fresh peaches when in season. Slice them thick so they hold their shape in the wok.
- Swap snow peas for sugar snap peas or broccoli florets for a different vegetable crunch.
- Add a splash of soy sauce and a drizzle of sesame oil to the finished dish for a deeper, more savory profile.
Ingredients
Directions
- Heat a wok or wok frying pan over medium-high to high heat. Add 1 tablespoon of oil.
When the oil is hot, add the chicken, salt, and five-spice powder, and stir-fry for 4 to 5 minutes.
Turn often, browning on all sides.
Remove from wok and keep warm.
- Add remaining 1 tablespoon oil to wok and heat. Add the garlic and stir-fry until just brown.
Add the peaches and sugar, stirring until the sugar is melted and peaches are warm, then add the lemon juice and broth.
Bring to a boil.
- Mix the cornstarch with the water, blend throroughly, then add to Add the snowpeas, cover, and steam for 30 seconds. Return the chicken to the wok and stir in. Cover and steam until chicken is reheated, 1 to 2 minutes. Serve over hot rice.
Comments
