Sweet N Tangy Peach Chicken Recipe (Inspired by Rachael Ray) – The... (2024)

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It’s PEACH season! We have peaches coming out the wazoo! We do have a peach tree…. but we just planted it this year.

Here’s our Elbert Peach Tree. She still has a bit to grow and produce… we may get a few next year!

BUT, we have lots of neighbors with peaches and so we buy them from them for a very, very cheap price! And so we have been eating fresh peaches for breakfast, lunch and dinner all this week! They are awesome! It is one of our family’s favorite fruits!

But I wanted to make dinner with peaches and protein! Chicken made the most sense!

So, I have an ABSOLUTELY FABULOUS recipe to share with you! It really is amazing just how much fruit and chicken go together! It is like peanut butter and jelly – they just go together!

I am going to share this mouth-watering, taste-bud-bursting Sweet N’ Tangy Peach Chicken recipe!

In fact, as I write this, I want another batch SOOOOO bad! We had it earlier this week and my taste buds are watering and I am resisting licking the screen! I might have to make it a second time this week 🙂

This creation was inspired by Rachel Ray’s version, although there are some differences. I just make mine differently, but it is similar! The biggest differences are that I use coconut oil and I don’t use peach preserves.

It might look like a long list of complicated ingredients, but most of it are spices that you probably have in your pantry already!

Here’s the ingredients:

• 6 peaches (sliced)
• Several pieces of chicken
• 1 onion (diced)
• 1 regular size can of Chicken Stock or Broth (14 oz)
• 2 TBSP. Lemon Juice
• 2 TBSP of minced Garlic (we LOVE garlic, so you can use less if you want :))
• 2 TBSP of Soy Sauce (we actually use Bragg’s Liquid Aminos as a healthier alternative)
• 1 TSP. of pumpkin pie spice (or nutmeg)
• 1.5 TSP. of cinnamon
• 2 TBSP. of brown sugar
• A few dashes of Hot Sauce (we use Frank’s)
• Coconut oil (you can also use olive oil or butter)
• A few dashes of salt, pepper, basil, oregano

Here’s how to make it:

• First, slice the peaches and place in a medium to large saucepan.
• In the saucepan with the peaches, add the cinnamon, brown sugar, lemon juice, pumpkin pie spice and 2 TBSP of Coconut Oil

• Bring this to a boil and then turn to low and simmer until peaches are very soft and most of the liquid is absorbed and a caramel like consistency.

While the peaches are cooking:

• Dice the onion and saute’ in a large pan with coconut oil and salt, pepper, basil, oregano and garlic.
• In a bowl, mix the chicken stock, hot sauce and soy sauce together.

• Once the onions are browned and caramelized, add the chicken and cook on each side for a few minutes with the onion/spices in pan until mostly cooked

• Then pour the chicken stock mixture over the chicken, bring to a boil
• Turn to low, cover and cook until all broth is absorbed.

• Then once the chicken part is done, simply add your cooked peaches and stir until mixed!
• Then serve over rice (we love brown rice!)

We also love to serve this with steamed or roasted broccoli (Roasted Broccoli recipe HERE) or sweet potatoes. And of course, we also had a side of fresh peaches!

The taste is a complex one as my husband says…. a savory, yet sweet, yet tangy mixture of yumminess!

Here’s a printable recipe for you to put into your home binder! AND details on the Home Binder with FREE downloads are HERE.

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