
Poultry
Sauteed Chicken with Spicy Peach Sauce

Servings
4-6
Level
Easy
Ingredients
- ¼ cup Challenge Butter
- 4 boneless, skinless chicken breast portions (2 whole breasts, 1 1/2-2 lbs. total)
- 2 teaspoons minced or pressed garlic
- 2 teaspoons cornstarch
- ⅓ cup balsamic vinegar
- 3 Tablespoons sugar
- ¼ teaspoon ground red pepper
- 1½ teaspoons chili powder
- ½ teaspoon salt
- 2 cups peeled diced fresh or frozen peaches
- ⅓ cup toasted walnut halves
- 4 to 5 cups cooked basmati rice
Directions
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1Separate the tender portion on the back of each breast piece and cut the remaining breast portions in half.
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2Melt butter in large skillet over medium heat. Add chicken pieces and garlic and sauté until chicken pieces are golden brown on both sides. Remove chicken and set aside.
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3Combine cornstarch with butter remaining in skillet. Stir in vinegar, sugar, salt, red pepper, chili powder, and peaches. Continue to cook over medium heat until thickened and bubbly.
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4Return chicken pieces to the pan and add walnuts. Stir to coat chicken pieces with sauce and continue cooking until chicken pieces are no longer pink inside.
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5To serve, place chicken pieces on a bed of cooked rice and spoon the peach walnut sauce over the top.
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!Substitute 1.5 to 2 lbs. of chicken tenders or boned thighs.