Introduction: Peach Heat Chicken
In this Instructable we will learn how to make a dish that was inspired by how delicious the peaches we have been getting this summer have been. I had never had anything like this before and I must say it turned out really fantastically. It was a little sweet, a little spicy, and surprisingly simple to prepare.
Note: We first called it Just Peachy Chicken, but that title was awful. This dish is now known by the superior name of Peach Heat Chicken...)
Step 1: Hunt and Gather
- Lime Juice
- Garlic Powder
- Soy Sauce
- Olive oil
- Peach Spreadable Fruit/Preserves
- Pepper, fresh ground if you have it
- Jalapenos or other hot pepper
- Green Onion
- Boneless Skinless Chicken Breasts
Step 2: Cut Your Chicken Up
First, cut your chicken into bite-size chunks, trimming away any left over fat or skin
Step 3: Flavor Coating!
Toss about 2 tbs soy sauce and 1 tbs honey into a plastic bag big enough to accommodate your chicken, mix the soy and honey together then throw the chicken into this coating, covering it fully, and allow to sit about 15 minutes or while you assemble the sauce.
Step 4: Assembling the Sauce and Other Minor Prep.
- 1/2 cup peach preserves
- 2 tbs lime juice
- 2 tbs soy sauce
- 1/4 tsp garlic powder
- a dash of salt and several grinds of pepper
Note: When removing seeds from a jalapeno you can just cut the stem off, cut the pepper in half, and spoon out the seeds in one quick motion per half.
Take two tablespoons of cilantro, chop it up and set it aside for later. If you want you can save back a few of the green onion bits and peppers as well(we did) but it isn't needed.
Step 5: Searing the Chicken
Now take a large skillet and heat on med- high heat. Put a little oil in the pan to facilitate browning of the chicken and let it heat for a few minutes. While browning the chicken, turn often enough to cook evenly, but allow enough time for it to brown really well. You may want to do this in two or more batches so that the chicken isn't too crowded in the skillet and will brown evenly and quickly. Heat is your friend but not too much or too little. You will be rewarded with nicely seared chunks of chicken.
Do the first batch and when 90% cooked take the chicken out of the pan and put it another container. You might have to de-glaze the pan with a little water if your pan gets too hot. Throw the other chicken in and when it too is almost done throw the first batch into the pan with it.
Step 6: Finishing the Chicken (Now With a Better Name!)
Now that all the chicken is back to the pan, pour in the sauce. Allow the chicken to simmer in the sauce for about 4-5 minutes so that it will thicken slightly and coats the chicken. Right before serving, toss on the reserved cilantro and serve. We had simple rice and lightly sauteed asparagus with ours. What will you serve with it?