SPICY PEACH CHICKEN
You can alter the 'spicy' part of this dish by how much hot sauce you use. Great broiled or grilled!
Provided by MPOILLION
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven broiler.
- In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
- Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
- Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 25.2 g, Cholesterol 75.8 mg, Fat 6.6 g, Fiber 0.3 g, Protein 25 g, SaturatedFat 1.8 g, Sodium 585.1 mg, Sugar 22.9 g
SAVORY PEACH CHICKEN
Steps:
- Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
- Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
- In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
- Serve the chicken topped with the sauce and sprinkled with the toasted almonds.
GRILLED CHICKEN WITH PEACH SAUCE
My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!
Provided by SOMEONESWT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
- Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
- Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 59.3 g, Cholesterol 67.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 1.5 g, Sodium 352.3 mg, Sugar 54.1 g
SAUTEED CHICKEN WITH SPICY PEACH SAUCE
Make and share this Sauteed Chicken with Spicy Peach Sauce recipe from Food.com.
Provided by Lorac
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet, add chicken, saute over medium heat until golden brown on both sides, remove with a slotted spoon.
- Add cornstarch to the pan and stir to combine with the pan juices.
- Add vinegar, sugar, pepper, chili, salt, garlic and peaches and cook over medium heat until thick and bubbly.
- Add chicken and walnuts and cook until chicken is no longer pink inside.
- Place chicken on a serving plate and top with sauce.
SAGE-RUBBED CHICKEN WITH SPICY PEACH GLAZE
Steps:
- Preheat the oven to 450 degrees F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl.
- Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature.
- Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired.
- Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve.
SPICY CHICKEN SAUTE
Whenever our daughters come home from college, this is the dish they always request. My husband enjoys it so much I usually prepare it a couple time a month.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, saute chicken in 1 tablespoon oil for 5-7 minutes or until juices run clear. Remove chicken and set aside. Saute celery, carrot and green pepper in remaining oil for 5-7 minutes or until tender. Return chicken to pan. Combine broth, soy sauce, salt if desired, cornstarch, red pepper flakes and hot pepper sauce; add to skillet. Bring to a boil; cook for 1 minute to thicken. Serve over rice if desired.
Nutrition Facts :
SPICY CHICKEN AND PEACH STIR-FRY
Make and share this Spicy Chicken and Peach Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- With a sharp knife, cut the Thai chili in half lengthwise.
- Seed by scraping the inside of each chili half with your knife.
- Thinly slice the chili (be very careful not to touch your face or eyes while you are working with the chili; as soon as it is sliced, wash your hands and the knife carefully).
- In a medium Pyrex dish or bowl, combine the soy sauce, ginger, garlic, and chili slices.
- Add the strips of chicken and stir to coat; cover and refrigerate.
- Sift the flour into a small bowl (if using cornstarch, you don't need to sift).
- Heat the oil in a wok or large skillet set over high heat.
- When the oil is hot, add the onions; stir for 1-2 minutes, then add the chicken strips, lifting them out of the marinade with a slotted spoon.
- Saute quickly just until the chicken begins to brown and then pour in the marinade.
- Add the carrot slices and broccoli and lower the heat to med-high, covering the pan with a lid to keep liquids from evaporating.
- Cook for 2-3 minutes or until the carrots are tender.
- Toss in the snow peas and the peach slices and their juices and cook for 2-3 minutes.
- If there doesn't seem to be much liquid in the pan, add 1-2 tablespoons soy sauce.
- Stir 3-4 tablespoons of the pan liquid into the reserved flour or cornstarch, mixing well until completely smooth.
- Add the mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small wooden spoon to thicken.
- Toss in the cilantro and scallions, give everything one last good stir to mix, and heat it through.
- Sprinkle with almonds before serving.
Nutrition Facts : Calories 181.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.4, Sodium 772.5, Carbohydrate 15, Fiber 2.5, Sugar 9.1, Protein 19.6
PEACHY CHICKEN
if it were here
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts :
SPICY PEACH-GLAZED GRILLED CHICKEN
Simple chicken on the grill can't compare with this wake-up-the-taste-buds version. It has just the right mix of spicy and sweet flavors. -Karen Sparks, Glendora, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients; stir in 1/8 teaspoon salt. Reserve half of the glaze for serving., Sprinkle chicken with remaining salt; place on greased grill rack. Grill, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, 7-9 minutes longer, brushing tops occasionally with remaining glaze. Serve with reserved glaze.
Nutrition Facts : Calories 299 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 35g protein.
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