If you’re looking for a quick and delicious stir-fry recipe that combines both savory and sweet flavors, you might want to try Stir-Fried Chicken with Peaches and Broccoli. This dish is a delightful twist on the classic stir-fry, featuring tender chicken, juicy peaches, and crisp broccoli. The unique combination will make your taste buds dance.
Using fresh ingredients like broccoli and peaches not only adds vibrant colors to your dish but also boosts your meal's nutritional value. The broccoli offers a good source of fiber and vitamins, while the peaches add a subtle sweetness and a dose of vitamin C. This recipe is perfect for a balanced dinner that takes less than 30 minutes to prepare.
You don't need to be a kitchen expert to make this meal. The steps are straightforward, and you can easily adapt the recipe to suit your dietary needs. Whether you prefer your stir-fry with a bit more spice or a tangier taste, you can adjust the ingredients accordingly. Give this easy and flavorful recipe a try, and you’ll have a new favorite in your weekly meal rotation.
Table of Contents
Ingredients and Substitutions
To make Stir-Fried Chicken with Peaches and Broccoli, you'll need some basic ingredients with room for substitutions to suit your needs.
Chicken Breast
Use 1 pound of boneless, skinless chicken breasts or thighs, thinly sliced. If you prefer a plant-based option, substitute with tofu or tempeh.
Broccoli Florets
You'll need 2 cups of broccoli florets. You can use pre-cut or frozen broccoli, just make sure to pat them dry to avoid sogginess. Snap peas or asparagus can be great substitutes.
Peaches
Use 2 ripe peaches, pitted and sliced. If peaches are out of season, you can substitute with nectarines or even pineapple chunks.
Vegetables
- 1 red bell pepper, thinly sliced.
- 1 small red onion, thinly sliced.
- 2 cloves garlic, minced.
- 1 tablespoon fresh ginger, grated.
- Green onions (optional, for garnish).
Oil
Use 2 tablespoons of vegetable oil such as canola or peanut oil. Olive oil can be used in a pinch, but it might alter the flavor slightly.
Sauce
- ¼ cup soy sauce (or tamari for gluten-free).
- 2 tablespoons honey or maple syrup.
- 2 tablespoons rice vinegar.
- 1 tablespoon hoisin sauce. If unavailable, try using oyster sauce.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening).
- 1 teaspoon sesame oil.
- ¼ teaspoon red pepper flakes (optional, for heat).
Spices and Seasonings
- Sesame seeds (optional, for garnish).
- Salt and pepper to taste. Add white pepper or black pepper based on your preference.
Tips for Substitutions
- For a low-sodium option, use low-sodium soy sauce and cut back on added salt.
- If you're avoiding sugar, swap honey or maple syrup with a few drops of stevia.
- To make it spicier, increase the amount of red pepper flakes or add a splash of sriracha or hot chili oil.
Preparing Your Ingredients
To make a delicious Stir-Fried Chicken with Peaches and Broccoli, start with fresh, quality ingredients. Focus on marinating the chicken, prepping the veggies, and crafting the perfect stir-fry sauce to pack the dish with flavor.
Marinating the Chicken
Begin with boneless, skinless chicken breasts or thighs. Slice them thinly for quicker cooking and better flavor absorption. Create a basic marinade using soy sauce, a dash of sesame oil, and minced garlic. This not only tenderizes the chicken but infuses it with rich taste. Let it marinate for at least 20-30 minutes; longer marinating time enhances the flavors even more.
Ingredients for Marinade:
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
Preparing Vegetables for Stir-Fry
Select fresh broccoli florets, red bell pepper, red onion, and ripe peaches. Cut the broccoli into bite-sized pieces. Slice the red bell pepper and red onion thinly for even cooking. For the peaches, pit and slice them thinly. Fresh garlic and ginger should be minced and grated, respectively, to provide an aromatic foundation for your stir-fry.
Vegetable Prep Checklist:
- 2 cups broccoli florets, bite-sized
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 ripe peaches, pitted and sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Crafting the Perfect Stir-Fry Sauce
A good stir-fry sauce balances sweet, salty, and tangy flavors. Whisk together soy sauce, honey or maple syrup, rice vinegar, hoisin sauce, and sesame oil. A cornstarch mixture will help thicken the sauce, ensuring it clings to the chicken and veggies.
Ingredients for Stir-Fry Sauce:
- ¼ cup soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 teaspoon sesame oil
Feel free to add ¼ teaspoon of red pepper flakes if you prefer a hint of heat. This sauce can be adapted for dietary needs by using tamari for a gluten-free option or adjusting the sweetener based on personal preference.
Mixing Tips:
- Whisk all liquid ingredients together first for even blending.
- Gradually add the cornstarch mixture while whisking to prevent clumping.
Cooking Techniques and Tips
In this section, you’ll learn how to stir-fry chicken and vegetables to get the best texture and flavor. Following these tips will ensure your Stir-Fried Chicken with Peaches and Broccoli turns out delicious and satisfying.
Stir-Frying Chicken to Perfection
Start with thin slices of boneless, skinless chicken breasts or thighs. Aim for uniform pieces to cook evenly. Heat your skillet or wok over medium-high heat with a tablespoon of vegetable oil like canola or peanut oil.
Stir-fry the chicken in batches if needed to avoid overcrowding the pan, which can cause steaming instead of frying. Cook the chicken for about 4-5 minutes until it's no longer pink and has a slight golden color. Remove the chicken from the pan to prevent overcooking.
Achieving Crisp-Tender Vegetables
To keep vegetables like broccoli and red bell pepper vibrant and crisp-tender, start by heating the skillet again with a splash of oil. Add minced garlic and grated ginger first, cooking until fragrant but not burned.
Add the vegetables and stir-fry them over high heat, turning frequently. Broccoli should be cooked for about 3-4 minutes. If using other veggies like snap peas or asparagus, adjust cooking times accordingly. For a brighter color and better texture, ensure the pan is hot enough to cook veggies quickly.
Combining Ingredients and Flavors
Add sliced peaches last to avoid them becoming too soft. Stir-fry for 1-2 minutes so they’re slightly tender but still hold their shape. Return the cooked chicken to the skillet and pour the prepared sauce over everything.
Stir well, coating the chicken and vegetables evenly with the sauce. Simmer for a couple of minutes, allowing the sauce to thicken. Garnishing with green onions and sesame seeds adds a finishing touch and boosts flavor.
Recipe: Stir-Fried Chicken with Peaches and Broccoli
Ingredients
For the Stir-Fry:
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 ripe peaches, pitted and sliced
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons vegetable oil (such as canola or peanut oil)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
For the Sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes (optional, for heat)
Instructions
Prepare the Sauce:
Whisk together the soy sauce, honey or maple syrup, rice vinegar, hoisin sauce, cornstarch mixture, sesame oil, and red pepper flakes (if using). Set aside.
Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and stir-fry until it’s cooked through and no longer pink, about 4-5 minutes. Remove the chicken and set it aside.
Stir-Fry the Vegetables:
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Stir-fry the minced garlic and grated ginger for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, and red onion. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add Peaches and Chicken:
Add the peach slices to the skillet and stir-fry for 1-2 minutes until slightly softened.
Return the chicken to the skillet and pour the sauce over the top.
Stir everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
Serve:
Transfer the stir-fried chicken with peaches and broccoli to a serving dish.
Garnish with sliced green onions and sesame seeds, if desired.
Serve immediately over steamed rice or noodles.
Notes
- Variations: Substitute broccoli with snap peas or asparagus. Adjust the heat by adding more or less red pepper flakes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.
Serving and Storage Recommendations
Stir-Fried Chicken with Peaches and Broccoli can be served in various ways to enhance the meal experience. Proper storage and reheating methods are key to maintaining the dish’s taste and texture.
Dishing Up and Garnishing
Serve the stir-fried chicken with peaches and broccoli hot and fresh for the best experience. It pairs well with steamed rice or noodles.
Use a wide, shallow serving dish to display the colorful mix of chicken, peaches, and vegetables. Sprinkle sliced green onions and sesame seeds on top to add a finishing touch.
For a balanced meal, you can add a side of steamed green vegetables like snap peas or spinach. This dish can also be served as a part of a larger spread for a family dinner.
Proper Storage for Leftovers
Store any leftovers in an airtight container to keep the dish fresh and flavorful. Refrigerate leftovers promptly. You can store the dish in the fridge for up to 3 days.
If planning to use this dish for meal prep, portion it into individual containers with rice or noodles. This makes it easier to reheat and ensures you have ready-to-eat meals.
Label the containers with the date to keep track of freshness. Avoid freezing the dish as the peaches and vegetables may become mushy upon thawing.
Reheating for Best Quality
Reheating the stir-fried chicken with peaches and broccoli properly will ensure it tastes as good as when it was first made.
For the best results, reheat the dish in a skillet over medium heat. Add a splash of water or broth to keep the dish moist and prevent it from drying out.
Stir frequently while reheating to ensure even heating and to prevent the sauce from sticking to the pan. If you’re in a hurry, you can also use the microwave. Just heat on high for one to two minutes, stirring halfway through.
Frequently Asked Questions
This section covers the common questions about making Stir-Fried Chicken with Peaches and Broccoli, ingredients substitutions, cooking tips, and more.
What are the necessary ingredients for making stir-fried chicken with peaches and broccoli?
You will need chicken breast, fresh peaches, broccoli florets, garlic, ginger, soy sauce, honey or maple syrup, cornstarch, and a high smoke point oil like canola or peanut oil.
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches. Be sure to thaw and drain them well before adding them to the stir-fry to avoid adding extra moisture.
Is it possible to use canned peaches in this chicken stir-fry recipe, and if so, how?
Yes, you can use canned peaches. Drain them well and pat dry to remove excess liquid. Add them towards the end of cooking to prevent them from becoming too soft.
What can I use instead of broccoli?
You can substitute broccoli with snap peas, asparagus, green beans, or zucchini for different flavors and textures.
How do I keep the vegetables crisp-tender?
Stir-fry the vegetables over high heat for a short time. This keeps them crisp-tender and maintains their color and texture.
Can I use pre-cooked chicken?
Yes, add pre-cooked chicken in the final step with the sauce. Ensure it is heated through and coated with the sauce.
How do I prevent the chicken from becoming dry?
Don’t overcook the chicken. Stir-fry it until it is just done, then remove it from the pan before cooking the vegetables. Add it back with the sauce to keep it moist.
How do I slice the chicken thinly?
Partially freeze the chicken for about 30 minutes to firm it up. This makes it easier to slice thinly and evenly.
Can I use a different protein instead of chicken?
Yes, you can use shrimp, beef, pork, or tofu. Adjust the cooking time accordingly to ensure the protein is fully cooked.
Can I make this dish gluten-free?
Yes, use tamari or a gluten-free soy sauce. Ensure all other ingredients, such as hoisin sauce, are also gluten-free.
What type of oil should I use for stir-frying?
Use oils with a high smoke point, such as canola oil, peanut oil, or vegetable oil. This prevents burning and maintains the flavor.
What type of skillet or wok should I use?
Use a large skillet or wok with a non-stick surface or a well-seasoned cast-iron skillet. Ensure it is large enough for the ingredients to cook evenly without overcrowding.
How do I prevent the garlic and ginger from burning?
Add the garlic and ginger to hot oil and stir-fry for about 30 seconds until fragrant. Quickly add the vegetables to prevent burning.
How do I thicken the sauce if it’s too thin?
If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of water. Add it to the sauce and cook until it thickens to your desired consistency.
Can I use a different sweetener instead of honey or maple syrup?
Yes, you can use agave nectar, brown sugar, or another sweetener. Adjust the quantity to taste.
How do I adjust the heat level of the dish?
Adjust the heat by adding more or less red pepper flakes to the sauce. You can also add fresh chili peppers or hot sauce for extra heat.
What can I serve with this stir-fry?
Serve the stir-fry over steamed rice, rice noodles, or quinoa. Pair it with a simple green salad or steamed vegetables.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or microwave in short intervals, stirring in between.
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