You knew I was going somewhere when I posted my Rice Presentation, didn’t you?
There are certain dishes that will always remain special to me. This peachy chicken dish is one of them. I pretty much grew up on it and now my son is growing up on it. Old family recipes can have a such a huge impact on people. Both positive and negative, of course—I still cringe when I think about some of the old family cabbage recipes.
If you have picky eaters, give this dish a go. Children seem to take to it naturally, probably because of the sweet flavors. Normally it would be a tad too sweet for my taste, but it’s the memories attached to it that make this the ultimate comfort food to me. I get to be child again with every bite I take!
This is a perfect weekday dinner. It’s cheerful and light, and has everything in it you could possibly ask for and then some. There’s an amazing balance between the chicken, the vegetables, the fruit and the sweet and sour sauce really finishes it off nicely.
1 pound chicken fillet
1 28 oz can peaches (in light syrup)
1 bell pepper
1 garlic clove
1 chili pepper
3 tbsp soy sauce
1 5 oz can tomato paste
2 tsp sugar
2 tbsp oil
Sharpen your knife! It just works so much better when it’s really sharp. This is the best knife sharpener to date. They should be paying me to say this, but they’re not.
Finely chop 2 medium-sized onions.
Wash and chop a bell pepper. Not sure why, but I always use a red bell pepper for this dish. Has to be a color balance thing, I guess I even do that subconsciously these days.
Now here’s what I do when I’m cooking up a storm while I’m alone with my son; I wear rubber gloves. Looks pretty sexy, doesn’t it?
I only wear them to finely chop a chili pepper, though. I’ve also grated 2 garlic cloves while I was at it.
A large can of sun-ripened peaches. Yes, with syrup! We’re using the peaches as well as the syrup. My can was 28 oz.
Notice how I casually took the peaches out with a knife? It makes me feel all manly. Chop the peaches any way you like. Small pieces or large chunks, I don’t care. Whatever makes your skirt fly up, darlin’.
Wash and chop 1 pretty green leek. Leeks are fantastic veggies to work with! Leeks are full of vitamin C. So are bell peppers.
I’ve cut 1 pound of chicken fillet in tiny cubes. I always cut my chicken while it’s still slightly frozen. There’s a reason for that, yes, there is!
See the perfect chicken cubes you can make that way? Yes, I have issues, but I don’t care! I also have perfect chicken cubes!
Season the (perfect) chicken cubes with a generous amount of salt and pepper. Also break out the soy sauce and tomato paste/puree.
Heat 2 tbsp oil and quickly cook the chicken until it loses some of its rawness. Add the onions, bell pepper, chili pepper and garlic. Cook everything over low heat, for about 5 minutes.
Add your leeks, an 8 oz can of tomato paste, 3 to 4 tbsp soy sauce. Give everything a good stir and cook for a minute. Throw in the diced peaches and pour in the peach syrup. Give everything a good stir. This tastes soooo crazy good!
tip: if you want to create a really perfect balance, also add a little plain white vinegar. I completely ran out of it or I would have added a tsp or so.
Add 2 tsp sugar, stir it in and bring the sauce to a boil. Simmer over low heat, for about 15 minutes. Season with a little salt and pepper and you’re done.
Seeing this I get hungry all over again. I only have to close my eyes and I can almost taste it. I love this dish, but since it’s not really high on vegetables (and I am), I usually serve it with some crispy, steamed green beans on the side. It’s a great match.