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Ingredients
- 1 tbls. canola oil
- 4 skinless chicken breasts
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbls.brown sugar
- 2 tbls.low-sodium soy sauce
- 2 tbls rice vinegar
- 1/4 cup orange juice
- 1 tsp fresh grated ginger
- 2 cloves minced garlic
- 1/2 cup low-sodium chicken stock
- 4 large, firm peaches, cut into 1/4 inch slices or 2 (10 oz)bags frozen peaches.
Details
Servings 4
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
Heat oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper. Add to the skillet and cook until brown (about 2 minutes per side).
While the chicken is cooking, combine the soy sauce, brown sugar, rice vinegar and orange juince in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
Add the ginger and garlic to the pan and cook, stirring for 30 seconds.
Add the broth,the soy mixture,and the peaches to the pan. Turn the heat up to high and cook uncovered for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce. Turn the heat down to moderate-low, cover and cook for about 5 minutes or until chicken is cooked through.
Serve the chicken topped with the sauce.
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