Last night Caleb had a Boy Scout meeting, and Mike and I were late getting home.
I threw this together pretty quickly. Although next time I think I will add 2 cans of peaches and some more chicken stock mixed with 2 TB of cornstarch, probably to equal 2 1/2 cups, because the sauce was so good, but not enough. You know how saucy Mike likes things!
1 (15 ounce) can peaches, drained (reserve the juice) and chopped
6 cloves garlic minced
chicken stock AND the peach juice to equal 1 1/2 cup
2 TB Red Wine Vinegar
1 inch grated fresh ginger
2 TB brown sugar
1 1/2 tsp fresh grated nutmeg
1/2 tsp red pepper flakes
2 tsp dried basil
Salt & Pepper pinch of each
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup flour
1 TB garlic powder
1 tsp pepper
1/4 tsp salt
1 TB onion powder
2 TB EVOO
Directions
Bring peaches, garlic, chicken stock, vinegar, ginger, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat.
Reduce heat to medium-low, and simmer, stirring occasionally
Mix the flour, garlic powder, onion powder, salt and pepper in a bowl
Dredge the chicken in the flour mixture
Shake off the excess.
Heat the EVOO in a large skillet over medium-high heat.
Add the chicken, and cook until lightly brown on both sides.
Season peach sauce with salt and pepper to taste, and pour over browned chicken.
Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center.
Serve over rice or noodles.
Dredge the chicken in the flour mixture
Shake off the excess.
Heat the EVOO in a large skillet over medium-high heat.
Add the chicken, and cook until lightly brown on both sides.
Season peach sauce with salt and pepper to taste, and pour over browned chicken.
Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center.
Serve over rice or noodles.
