Peach Sticky Chicken
The flavors of fresh peach and peach ale work together to create a flavorful, "sticky' sauce for baked chicken thigh pieces. Serve with jasmine rice, rice noodles or with wantons as a shared appetizer.
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Servings: 4
Calories: 391kcal
Ingredients
- 8 boneless trimmed chicken thighs
- 1 tbps olive oil
- salt and pepper to taste
- 12 oz peach ale peach saison or kolsch recommended or substitute with peach juice
- 2 cloves of garlic minced
- 1 tablespoon soy sauce
- 1 peach peeled, flesh grated
- 2 tablespoon honey
- 1 tablespoon corn starch + 2 tablespoon cold water mixed, for a slurry
- 2 green onions finely chopped for garnish and/or a tarragon sprig
Instructions
- Turn the oven on to 350 F. Trim the fat from the chicken thighs and cut into bite-sized pieces.
- Toss the chicken pieces with olive oil, salt and pepper and spread them over a parchment paper lined baking sheet. Cook for 15 minutes.
- While the chicken is in the oven pour the ale (or juice) into a large, deep sauce pan and bring to simmer over medium heat. Add the minced garlic and soy sauce, stir and let simmer to reduce - about 6 minutes.
- Add the grated peach and the honey, stir and let reduce again, about 4-5 more minutes.
- Make a slurry by combining 1 tablespoon corn starch and 2 tablespoon cold water. Take the chicken pieces out of the oven. Add the slurry to the sauce, stir, add the chicken, stir.
- Reduce the heat to medium-low and let the chicken simmer in the sauce while it thickens and becomes sticky. Serve garnished with chopped green onions and tarragon.
Nutrition
Serving: 2g | Calories: 391kcal | Carbohydrates: 34g | Protein: 64g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 28g | Cholesterol: 123mg | Sodium: 759mg | Fiber: 3g | Sugar: 23g
