Asian, Chicken, The Weekly Menus and Recipes

Recipe 12.1: Savory Peach Chicken with Broccoli

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Adapted from Elie Krieger’s So Easy

This dish is definitely one of my new favorite recipes. I had never made this before, but now I’m already planning to make it again (and SOON!). It was delicious on the night I made it, and equally fabulous the next day for lunch. The chicken is tender and the sauce is sweet, tangy, and fruity – with an unmistakable Asian flair. Served over brown rice and alongside broccoli, this is a dish that I think you will love just as much as we did!


1/4 cup orange juice (no pulp!)

2 tbs. brown sugar

2 tbs. low-sodium soy sauce

2 tbs. rice vinegar

2 tbs. canola oil

4 boneless, skinless chicken breasts

1/2 tsp. salt

1/4 tsp. black pepper

1 tsp. peeled and grated fresh ginger

2 garlic cloves, minced

1/2 cup low-sodium chicken broth

4 large firm and ripe peaches, peeled, pitted, and sliced into 1/4 inch slices

3 cups cooked brown rice

1/4 cup raw almonds

1 large head broccoli


Begin by cooking your rice, according to package instructions. While rice cooks, begin sauce. Whisk together the orange juice, brown sugar, soy sauce, and vinegar in a small bowl, until sugar disolves.

Heat 1 tbs. oil in a large skillet over medium-high heat. Season chicken (both sides) with salt and pepper. Add to skillet and cook until browned, two minutes each side. Transfer to a plate.

Heat remaining tbs. oil (in same skillet), then add ginger and garlic. Cook, stirring, 30 seconds. Add chicken broth, soy sauce mixture, and peaches. Turn up heat to high and cook, uncovered, stirring occasionally, until sauce is slightly thickened and peaches are softened, about 6 minutes. Add chicken back to pan reduce heat to medium-low, spoon sauce over top of chicken, cover, and cook, until chicken is cooked through, about 5 minutes.

While chicken cooks, slice almonds, then place in microwave-safe bowl. Microwave, on high heat, for two minutes to toast almonds.

Wash broccoli and cut into spears. Pour 3 inches of water into a saucepan and heat until lightly boiling. Add broccoli and steam, covered, 2-3 minutes, or until broccoli is tender (but still crisp!) and bright green. Drain immediately and pour cold water over broccoli to stop the cooking process.

Serve chicken over the rice, topped with sauce, and sprinkled with toasted almonds. Serve broccoli alongside.