A friend of mine emailed me & asked me if I’d like to purchase a case of peaches from a local farmer. There was no hesitation… YES please! So yesterday we had peaches for breakfast, snacks, & dinner. There were no complaints. 🙂
I ended up making Sauteed Chicken in Spicy Peach Sauce that the family raved about, so I thought I would share my revisions with you. I also cooked some peaches in my crock pot…
… & served with homemade vanilla ice cream for our afternoon snack. Big thumbs up there. I would like to revise that one first though before posting. I thought it came out a bit gloppy.
One thing about me is that I roast 2 chickens every week. Why? Well, buying a whole chicken is a lot cheaper than buying the pieces separately (especially chicken breast). We will eat part of one roast the night I make them & then I’ll take the rest of the chicken off the bones for use throughout the week. Then I can throw together something like this recipe without having to cook the chicken first. And I have chicken on hand for a quick salad or sandwich. Throw together a taco bar by chopping some chicken & heating in the pan with some taco seasoning. It’s a huge time saver & money saver. 🙂
Sauteed Chicken in Spicy Peach Sauce
2 TB coconut oil
2-3 cups leftover cooked chicken
2 teaspoons cornstarch
1/4 c cold water
1/3 cup balsamic vinegar
3 tablespoons sugar/sucanat
1/4 teaspoon cayenne pepper, to taste (optional)
1 1/2 teaspoons chili powder, to taste
1/2 teaspoon salt
2 teaspoons garlic, minced or pressed (or 1/2 tsp garlic granules)
2 cups peeled diced peaches (fresh or frozen)
1/3 cup toasted walnut halves
1. Place 1/3 cup of walnut halves in toaster at a low setting.
2. While walnuts are toasting heat a pan to medium. Add oil & saute onion until limp.
3. Mix together cornstarch & water, add in vinegar, sugar, pepper, chili powder, salt, & garlic. Add to pan along with peaches.
4. Cook sauce until thickened (this barely took a minute).
5. Add chicken & walnuts. Cook until heated through.
6. Serve over hot, cooked rice.