Ginger Chicken with Peaches and Onions

I'm following through on my promise to post less sweets and more real food. This past week, I started trying out new recipes and this one is a definite keeper. I love that it actually calls for frozen peaches. We still have a lot of frozen peaches so this dish is perfect for using up some of our freezer foods. Our freezers are slowly emptying, by the way. I'd say they are about half empty, but not quite at the point where we can consolidate them into one. I love when we do that.

This dish smelled amazing while baking. Mouth-watering amazing. I would make it again just for the smell, but thankfully it tastes great, too. The peaches make a lovely sauce that coats everything.

Ginger Chicken with Peaches and Onions (adapted from Everyday Foods, December 2005 issue, the same lovely issue where I discovered Pumpkin Pasta. I am making that again on Saturday for company. Talk about mouth-watering.)

2 pints frozen peaches
2 medium to large onions halved and sliced
2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. bottled ginger (or grated fresh)
3 tbsp. soy sauce
2 tbsp. olive oil
1 tbsp. sesame oil
1 pint bag cooked, shredded chicken (or the equivalent of 2 large chicken breasts of raw chicken, cut into large pieces)

In a large bowl place broken-up frozen peaches (I had to thaw mine a bit to get them out of the freezer bag), onion slices and cooked chicken (if you are using raw, keep reading).


In a small bowl, combine the remaining ingredients to make the sauce.


Pour the ginger sauce over the peaches and onions, reserving just a little in your bowl only if you are using raw chicken. If you already have your cooked chicken in the large bowl, pour all the sauce in. Toss to coat.


Transfer the onions and peaches to a greased 9 x 13 inch baking dish coated with cooking spray.

Place raw chicken pieces (if that's what you're using) one by one into the sauce, turning to coat them. Nestle the chicken pieces in amongst the peaches and onions. Bake at 450 degrees for about 30-40 minutes until the chicken is cooked through (if it started out raw) or until the cooked chicken and onion slices brown their edges (those edges may be my favorite part). Serve over brown rice.




We had sweet potato fries, too. Pin It