To prepare this dish, you can use both fresh and frozen peaches and enjoy it all year round. Sliced peaches stewed in an Asian tart sauce based on soy sauce, brown sugar, orange juice and ginger, absorbing it spicy taste and giving away its fruit sweetness. And then in the sauce lightly fried chicken is added and cooked. Serve chicken with peach sauce, sprinkled with fried almonds petals. It turns out a restaurant-level dish at your home. value of one serving: (total 4) Calories 316, total fat 9 g., saturated fats, proteins 33 g, carbohydrates 26 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts without skin and bones, approximately 0.6 kg.
- 1 tbsp. l rapeseed oil
- 0.5 tsp salt
- 1/4 tsp black pepper
- 2 tbsp. l brown sugar
- 2 tbsp. l lightly salted soy sauce
- 2 tbsp. l rice vinegar
- 1/4 Art. orange juice
- 1 tsp grated ginger
- 2 cloves, minced garlic
- 0.5 tbsp. lightly salted chicken stock
- 4 large strong ripe peaches, sliced 0.5 cm thick, or 2 packs (300 g each) of frozen peaches (about 4.5 tbsp.)
- 2 tbsp. l almond petals
Recipes with similar ingredients: chicken, rice vinegar, soy Sauce, Orange Juice, Ginger Root, Almonds, Peaches
Recipe preparation:
- Heat in a large skillet over medium-high heat. vegetable oil. Sprinkle chicken on both sides with salt and pepper, put in a pan and fry for about 2 minutes each side. Meanwhile, in a small bowl, mix brown sugar, soy sauce, rice vinegar and orange juice and set aside side. When the chicken is browned, put it on a plate and set aside.
- Add ginger and garlic to the pan and fry, stirring, in within 30 seconds. Then add the chicken stock, a mixture of soy sauce and peaches. Maximize the heat and cook, do not covering for about 6 minutes, stirring occasionally until the sauce thickens, and peaches are not softened. Add the chicken back to saucepan, reduce heat to moderately low, cover cover and simmer for about 5 minutes, or until the chicken is ready.
- Meanwhile, in a dry frying pan over moderate heat toast the almonds, stirring frequently, until golden brown and appearance of aroma, about 2 minutes.
- Serve the chicken by pouring the sauce and sprinkling with toasted almonds with coarsely chopped iceberg lettuce.
