Spicy Chicken and Peach Stir-Fry

By ldelmas

Serves 4-6

Ingredients

• Marinade
• 2-3 Thai or Serrano chilies, sliced (seeds removed)
• 1/4 cup soy sauce
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken, sliced into 1/2-inch thick strips
• Stir Fry
• 1 tablespoon all-purpose flour or cornstarch, sifted
• 1 tablespoon sesame oil
• 1 medium onion, diced
• 1 large carrot, peeled and sliced on a bias
• 1 cup broccoli, separated
• 1/2 cup of snow peas
• 4 peaches halved, pitted and sliced
• Soy sauce, if needed
• 1 TBS coarsely chopped fresh cilantro
• 1 TBS chopped scallions
• 1 TBS slivered almonds, toasted, for garnish
• In a Pyrex dish or bowl, combine the soy sauce, ginger, garlic and Thai chili.

Preparation

Step 1

Place the chicken into the dish, cover and refrigerate for several hours or overnight.

Heat the oil in a wok or large sauté pan over high heat. Add the chicken, marinade and onion, and sauté quickly until chicken is cooked through. Add in the carrot, broccoli and snow peas and turn heat to medium-high. Cook for 3-4 minutes or until carrots are tender. Toss in snow peas and peaches with their juices and cook for 2-3 minutes. Make a quick mixture with the flour and a couple of tablespoons of the pan liquid. When the flour is mixed well, whisk it into the sauce to thicken. Toss in the cilantro and scallions and sprinkle with almonds before serving.