Just peachy
There are two types of peaches – cling stone and free stone. When selecting peaches, look in the area close to the stems: green indicates that they may have been picked too far before their prime to ripen properly, while creamy yellow that it is ripening. Be careful manhandling them though because peaches bruise very easily.
This recipe has a sweet and sour sauce over chicken and fresh vegetables. Steve was turned off by the peaches with chicken, so I am making it for my lunches instead:
- 1 lb chicken breasts, cubed
- 3 peaches, peeled and thinly sliced (or chopped); reserve the syrup if you use canned
- 2 onions, finely chopped
- 1 bell pepper, chopped
- 1 leek, halved lengthwise and sliced on the bias
- 1 garlic clove, minced
- 1 chili pepper, finely chopped
- 3 Tbs soy sauce
- 8oz tomato paste
- 1 tsp vinegar
- 1 Tbs liquid honey
- 2 tsp sugar
- 2 Tbs oil
Heat oil and sear chicken for 2-3 minutes, stirring to cook on all sides. Add onions, peppers and garlic. Cook over low heat for about 5 minutes.
Add leeks, paste and soy. Stir to coat and cook 1 minute. Add peaches and vinegar and 1 Tbs liquid honey (or omit the honey and add the syrup if you are using canned peaches). Stir to coat.
Stir in sugar and bring to a boil. Simmer over low heat for 15 minutes, or until the chicken is cooked through and the leeks are soft. Season with salt and pepper to taste. Tastes great with steamed beans or creamed chard.
Serves 4.
