This simple and flavourful dish is best made when peaches are in season.
Serves: 4
Prep Time: 10 min
Cook Time: 20 min


2-4 boneless, skinless chicken breast halves
1 tbsp olive oil
28 fl oz or 798 mL canned peach halves, in light syrup or juice
2/3 cups hot chicken broth
1 tsp ginger, fresh, chopped
1 tbsp cornstarch
2 tsp butter, cold
salt, to taste
pepper, freshly ground, to taste

Food Safety

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.


  1. Cut each breast lengthwise in 4 to 6 strips of equal size.

  2. 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.

  3. Remove from heat and puree sauce in the blender or in the saucepan using a stick blender.

  4. 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.

  5. When the sauce is thick and smooth, remove from heat and add cold butter, stirring with a wooden spoon.

  6. 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).

  7. Cut the remaining peaches in a fan, top with chicken strips and sauce. Serve with basmati rice and carrots on the side.

Nutrition Info

Per 535 g serving Amount
Protein63 g
Fat10 g
Saturated Fat3 g
Carbohydrate28 g
Fibre3 g
Sugar23 g
Cholesterol160 mg
Sodium180 mg
Per 535 g serving % Daily Value
Vitamin A20
Vitamin C20
Vitamin B684
Vitamin B1253