Peach Glazed Chicken
Seonkyoung Longest recipe - Korean
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 peaches, pitted, each peach cut into 8 wedges
- 2 boneless skinless chicken breast, cut into bite sizes (approximately 1 lb.)
- 3 cloves garlic, chopped
- 1 large shallot, sliced
- 2 Tbs cooking oil
- salt and black pepper
- 1 1/2 cup peach nectar
- 1/4 cup peach preserve
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 cups cooked jasmine rice (you can substitute to any grain you prefer)
- 2 green onions, chopped
- 1 Tbs sesame oil
- 1 Tbs sesame seeds
- 1/4 tsp salt
- 1/8 tsp black pepper
- Romain lettre or your favorite salad greens
- Fresh juice from 1/4 of lemon
Instructions
- 1
Heat a indoor green over medium high heat, brushed lightly with cooking oil. Grill peach wedges 2 to 3 minutes both sides. Remove form grill and keep warm.
- 2
In a large mixing bowl, combine all ingredients for sesame rice and mix well with a spatula. Keep warm.
- 3
Slice romain lettuce into bite size and toss in lemon juice. Set aside.
- 4
Heat a large skillet over medium high heat and add cooking oil. Add garlic and shallot, season with pinch of salt and pepper. Sauté for 2 minute or vegetables got soften.
- 5
Add chicken, 1/2 tsp salt and 1/4 tsp pepper. Sauté chicken for about 5 to 6 minutes or fully cooked. Stir occasionally. Remove chicken from skillet and set aside.
- 6
Into same skillet add peach nectar, peach preserve salt and pepper. Deglazing skillet with a wooden spoon and bring it to boil over high heat. Keep boiling to reduce sauce, about 5 minutes or until it became glossy and thicken. Add chicken into glaze and coat evenly.
- 7
On a serving plate, place sesame rice on bottom and place romain lettuce salad on middle. Top with peach glazed chicken and all glaze. Arrange grilled peach around plate and you are done! Enjoy!