Back to Ginger Chicken with Peaches and Onion All Reviews for Ginger Chicken with Peaches and Onion - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Ginger Chicken with Peaches and Onion Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 bag (1 pound) frozen peaches, unthawed 2 red onions, halved and sliced 1/4 inch thick Coarse salt and ground pepper 2 tablespoons grated fresh ginger 2 tablespoons soy sauce 1 tablespoon plus 1 teaspoon vegetable oil 1 tablespoon toasted sesame oil 1/4 to 1/2 teaspoon red-pepper flakes 4 bone-in skin-on chicken breast halves, (10 to 12 ounces each) Cooked white rice, for serving
Cook’s Notes Peeling ginger: To remove the skin easily, without wasting any flesh, scrape it off using the edge of a spoon.
Gallery Ginger Chicken with Peaches and Onion
Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Gallery
Ginger Chicken with Peaches and Onion
Ginger Chicken with Peaches and Onion
Ginger Chicken with Peaches and Onion
Recipe Summary prep: 25 mins total: 1 hr Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 4
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 bag (1 pound) frozen peaches, unthawed 2 red onions, halved and sliced 1/4 inch thick Coarse salt and ground pepper 2 tablespoons grated fresh ginger 2 tablespoons soy sauce 1 tablespoon plus 1 teaspoon vegetable oil 1 tablespoon toasted sesame oil 1/4 to 1/2 teaspoon red-pepper flakes 4 bone-in skin-on chicken breast halves, (10 to 12 ounces each) Cooked white rice, for serving
Directions
Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.
Cook’s Notes Peeling ginger: To remove the skin easily, without wasting any flesh, scrape it off using the edge of a spoon.
Cook’s Notes
Peeling ginger: To remove the skin easily, without wasting any flesh, scrape it off using the edge of a spoon.
Reviews (21)
Add Rating & Review 54 Ratings 5 star values: 11 4 star values: 9 3 star values: 18 2 star values: 12 1 star values: 4
Load More Reviews
Reviews (21)
Add Rating & Review 54 Ratings 5 star values: 11 4 star values: 9 3 star values: 18 2 star values: 12 1 star values: 4
Add Rating & Review
54 Ratings 5 star values: 11 4 star values: 9 3 star values: 18 2 star values: 12 1 star values: 4
54 Ratings 5 star values: 11 4 star values: 9 3 star values: 18 2 star values: 12 1 star values: 4
54 Ratings 5 star values: 11 4 star values: 9 3 star values: 18 2 star values: 12 1 star values: 4
5 star values: 11 4 star values: 9 3 star values: 18 2 star values: 12 1 star values: 4
Martha Stewart Member Rating: Unrated 06/06/2014 "Unthawed"? Wouldn't you think the Martha Stewart people would have a handle on basic vocabulary? Martha Stewart Member Rating: Unrated 04/24/2012 agreed, this recipe is good. i used vegetarian nuggets instead of chicken and added two cloves of garlic plus extra of all the flavors. i didn't make rice but it worked since there wasn't much juice. Martha Stewart Member Rating: Unrated 02/18/2011 Not your average boring chicken recipe. Easy and full of flavor. The chicken is juicy. The peaches and onions and sauce are delicious over the rice. Great leftovers. Did I mention quick and easy to make with familiar ingredients but looks and tastes special. Martha Stewart Member Rating: Unrated 11/02/2008 I made this dish for my best friend (she loves peaches) and it was a hit! Simple yet elegant. Great for any occasion. Martha Stewart Member Rating: Unrated 09/09/2008 danadolittle: basically it's to use all the ingredients besides the peaches themselves as a marinade.. Martha Stewart Member Rating: Unrated 09/08/2008 I'm making this tonight for dinner. What is the marinade? Martha Stewart Member Rating: Unrated 09/08/2008 this recipe was fantastic! I used everyone's suggestions to marinate before and I added 2 T of brown sugar at the end b/c I felt it had a lot of "kick" and needed a little sweetness too. I also added 2 cloves of crushed garlec. I used legs (nobody here likes breasts besides cutlets) and everyone loved it. Martha Stewart Member Rating: Unrated 09/07/2008 my family liked this, with the exception of the couple that didn't like onions. I used fresh peaches and just threw them in the freezer. that worked. I'd like to say make sure to cut the peaches kind of thick or they'll get really limp and soggy. I used boneless skinless chicken and that works just fine. Martha Stewart Member Rating: Unrated 09/04/2008 I will make this recipe tommorrow night for a special guest from Belguim ans my in-laws, sure hope it tastes as good as it sounds! Martha Stewart Member Rating: Unrated 09/04/2008 This sounds wonderful. I'll have to try it, but with Fresh Peaches while tehy are still good. I'm creating a recipe book (you can too- www.celebratngmystory.com) with the ones I like. I too will double the sauce and lots of peaches!! Martha Stewart Member Rating: Unrated 09/04/2008 I want to try this with just regular skinless boneless frozen chicken breast... Martha Stewart Member Rating: Unrated 08/17/2008 This recipe was delicious and very quickly assembled! I read the previous comments so I decided to double the "sauce" and decided to let it sit in the fridge to let all the flavors marry (I did not put in any of the peaches and only half of the onions when I let it marinate) My finicky husband loved this meal. I served it with soba noodles (I added soy sauce to the water they cooked in) and some steamed broccolini. He has already asked when I'm going to make this meal again!! Martha Stewart Member Rating: Unrated 03/18/2008 This was well received by my spouse, but I did dump in more flavoring. Will make again Martha Stewart Member Rating: Unrated 03/06/2008 After reading the previous reviews, I decided to marinate the meat in the sauce for the afternoon. I then made another batch of the sauce to use on the peaches and onions as it calls for in the recipe. The chicken was flavored perfectly and cooked perfectly! Definitely recommend this dish. It was easy and my 2 year old even liked it! Martha Stewart Member Rating: Unrated 02/21/2008 I have found that if I use thin chicken tenderloins rather than the bone-in, skin-on chicken and then marinate the chicken and onions in the ginger/soy mixture for approx. 15 minutes in a freezer bag, the chicken soaks in the flavor and is delicious! I add the peaches just prior to cooking and give it all a good toss - then place them on the pan and cook. Martha Stewart Member Rating: Unrated 01/23/2008 Well, if you add more ginger and pepper flakes, or marinate the chicken in the ginger- soy mixture, the chicken has a lot of flavor. I thought it was great, and so did my friends! Martha Stewart Member Rating: Unrated 01/15/2008 This was okay. certainly easy but I had hoped for even more flavor for the chicken, which still tasted bland.Martha Stewart Member
Rating: Unrated 06/06/2014
“Unthawed”? Wouldn’t you think the Martha Stewart people would have a handle on basic vocabulary?
Rating: Unrated
Rating: Unrated 04/24/2012
agreed, this recipe is good. i used vegetarian nuggets instead of chicken and added two cloves of garlic plus extra of all the flavors. i didn’t make rice but it worked since there wasn’t much juice.
Rating: Unrated 02/18/2011
Not your average boring chicken recipe. Easy and full of flavor. The chicken is juicy. The peaches and onions and sauce are delicious over the rice. Great leftovers. Did I mention quick and easy to make with familiar ingredients but looks and tastes special.
Rating: Unrated 11/02/2008
I made this dish for my best friend (she loves peaches) and it was a hit! Simple yet elegant. Great for any occasion.
Rating: Unrated 09/09/2008
danadolittle: basically it’s to use all the ingredients besides the peaches themselves as a marinade..
Rating: Unrated 09/08/2008
I’m making this tonight for dinner. What is the marinade?
this recipe was fantastic! I used everyone’s suggestions to marinate before and I added 2 T of brown sugar at the end b/c I felt it had a lot of “kick” and needed a little sweetness too. I also added 2 cloves of crushed garlec. I used legs (nobody here likes breasts besides cutlets) and everyone loved it.
Rating: Unrated 09/07/2008
my family liked this, with the exception of the couple that didn’t like onions. I used fresh peaches and just threw them in the freezer. that worked. I’d like to say make sure to cut the peaches kind of thick or they’ll get really limp and soggy. I used boneless skinless chicken and that works just fine.
Rating: Unrated 09/04/2008
I will make this recipe tommorrow night for a special guest from Belguim ans my in-laws, sure hope it tastes as good as it sounds!
This sounds wonderful. I’ll have to try it, but with Fresh Peaches while tehy are still good. I’m creating a recipe book (you can too- www.celebratngmystory.com) with the ones I like. I too will double the sauce and lots of peaches!!
I want to try this with just regular skinless boneless frozen chicken breast…
Rating: Unrated 08/17/2008
This recipe was delicious and very quickly assembled! I read the previous comments so I decided to double the “sauce” and decided to let it sit in the fridge to let all the flavors marry (I did not put in any of the peaches and only half of the onions when I let it marinate) My finicky husband loved this meal. I served it with soba noodles (I added soy sauce to the water they cooked in) and some steamed broccolini. He has already asked when I’m going to make this meal again!!
Rating: Unrated 03/18/2008
This was well received by my spouse, but I did dump in more flavoring. Will make again
Rating: Unrated 03/06/2008
After reading the previous reviews, I decided to marinate the meat in the sauce for the afternoon. I then made another batch of the sauce to use on the peaches and onions as it calls for in the recipe. The chicken was flavored perfectly and cooked perfectly! Definitely recommend this dish. It was easy and my 2 year old even liked it!
Rating: Unrated 02/21/2008
I have found that if I use thin chicken tenderloins rather than the bone-in, skin-on chicken and then marinate the chicken and onions in the ginger/soy mixture for approx. 15 minutes in a freezer bag, the chicken soaks in the flavor and is delicious! I add the peaches just prior to cooking and give it all a good toss - then place them on the pan and cook.
Rating: Unrated 01/23/2008
Well, if you add more ginger and pepper flakes, or marinate the chicken in the ginger- soy mixture, the chicken has a lot of flavor. I thought it was great, and so did my friends!
Rating: Unrated 01/15/2008
This was okay. certainly easy but I had hoped for even more flavor for the chicken, which still tasted bland.
All Reviews for Ginger Chicken with Peaches and Onion
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ginger Chicken with Peaches and Onion
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
