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Gallery Hot-and-Spicy Chicken with Peaches Credit: John Blais Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/4 cup tamarind paste 1 vanilla bean, split in half 2 tablespoons rice-wine vinegar 2 teaspoons light-brown sugar 3 tablespoons low-sodium soy sauce 1/4 teaspoon freshly ground pepper 2 teaspoons canola oil 1 whole skinless, boneless chicken breast (12 ounces), cut into 1/2-inch-wide strips 1 onion, sliced into 1/4-inch-thick half-moons 2-inch piece ginger (3/4 ounce), cut into 1/8-inch-thick matchsticks, plus more, finely chopped, for garnish 1/2 green chile, finely chopped, plus more thinly sliced for garnish 2 ripe but firm peaches, peeled and cut into 1/2-inch-thick slices 10 ounces baby bok choy, cleaned and stems trimmed 1 scallion, sliced 1/8-inch thick for garnish
Gallery Hot-and-Spicy Chicken with Peaches Credit: John Blais
Recipe Summary Servings: 4
Gallery
Hot-and-Spicy Chicken with Peaches Credit: John Blais
Hot-and-Spicy Chicken with Peaches
Credit: John Blais
Hot-and-Spicy Chicken with Peaches
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup tamarind paste 1 vanilla bean, split in half 2 tablespoons rice-wine vinegar 2 teaspoons light-brown sugar 3 tablespoons low-sodium soy sauce 1/4 teaspoon freshly ground pepper 2 teaspoons canola oil 1 whole skinless, boneless chicken breast (12 ounces), cut into 1/2-inch-wide strips 1 onion, sliced into 1/4-inch-thick half-moons 2-inch piece ginger (3/4 ounce), cut into 1/8-inch-thick matchsticks, plus more, finely chopped, for garnish 1/2 green chile, finely chopped, plus more thinly sliced for garnish 2 ripe but firm peaches, peeled and cut into 1/2-inch-thick slices 10 ounces baby bok choy, cleaned and stems trimmed 1 scallion, sliced 1/8-inch thick for garnish
Directions
Place the tamarind paste in a small bowl, add 1/2 cup boiling water. Let stand 20 minutes. Strain into a bowl through fine sieve, pressing the moisture from the paste. Discard contents of sieve. Scrape the vanilla bean into the liquid; add rice-wine vinegar, brown sugar, soy sauce, and pepper, and stir to combine. Set aside.
Place the wok over high heat. Add the canola oil, swirling to coat wok. Add the chicken, and cook, stirring occasionally, about 5 minutes. Add the onion, ginger, and chile, and cook, stirring constantly, until onion is transparent and chicken is lightly browned, about 3 minutes. Add the reserved tamarind mixture, and let simmer until sauce is reduced and slightly thickened and the chicken is cooked through, about 5 minutes more. Add the peaches, and cook until they are warmed through, about 1 minute more. Transfer chicken and peaches to serving bowls. Clean the wok; add bok choy, and sprinkle with 1 tablespoon water. Saute, stirring continuously, until just wilted, 1 to 2 minutes. Transfer to serving bowls. Serve garnished with fresh chile slices, scallions, and ginger.
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Hot-and-Spicy Chicken with Peaches
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hot-and-Spicy Chicken with Peaches
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
