Chicken with Peach Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut each breast lengthwise in 4 to 6 strips of equal size.
In a small saucepan, boil half of the peaches, 150 mL (⅔ cup) of the light syrup or juice, the stock and the ginger for 5 minutes over high heat.
Remove from heat and puree sauce in the blender or in the saucepan using a stick blender.
Return sauce to the heat. In a small bowl, stir cornstarch with a little bit of the sauce to dissolve and add to saucepan. Cook, stirring, until thickened.
When the sauce is thick and smooth, remove from heat and add cold butter, stirring with a wooden spoon.
In a large frying pan, cook chicken in oil over high heat for about 15 minutes or until the internal temperature reaches 77°C (170°F).
Cut the remaining peaches in a fan, top with chicken strips and sauce. Serve with basmati rice and carrots on the side.
|Per 535 g serving||Amount|
|Saturated Fat||3 g|
|Per 535 g serving||% Daily Value|