Easy and delicious! This is a wonderful dish which transforms sweet peaches into a savory delight. I served ours on top of rice. Enjoy!
-2 Tbs vegetable oil
-4 chicken thighs, skin-on, bone-in
-salt and pepper
-2 Tbs brown sugar
-2 Tbs soy sauce
-2 Tbs white wine vinegar
-1/4 cup orange juice
-2 cloves garlic, minced
-1/2 tsp ground ginger
-1/2 cup vegetable broth
-1 1/2 lbs fresh peaches, peeled, cored and sliced
-1/4 cup sliced almonds, toasted
Heat oil in large skillet. Season chicken on both sides with salt and pepper. Add to the skillet and cook for about 5 minutes per side, until browned and cooked about halfway through. Remove from skillet onto a plate and set aside.
While the chicken is browning, combine in a bowl the brown sugar, soy sauce, vinegar and orange juice. Set aside.
Return skillet to stove and add the garlic and ginger. Cook, stirring, for 30 seconds. Add the broth, soy sauce mixture and peaches to the skillet. Cook for 6-8 minutes, stirring occasionally.
Return the chicken to the skillet. Turn the heat down to medium-low, cover and cook for about 5 more minutes or until chicken is cooked through.
To serve, scoop rice onto plate. Top with chicken and peaches sauce and garnish with toasted almonds. Enjoy!
Slightly adapted from a recipe courtesy of Ellie Krieger.