Oriental Peach Chicken

It’s peach season, and South Carolina has the sweetest and juiciest of them all! While I think they’re best eaten raw (juice dripping down your arm), they’re also perfect to use in recipes. This dish was scrumptious – a little sticky sweetness with a touch of heat.

Oriental Peach Chicken


  • 02 lbs. boneless, skinless chicken thighs
  • 01 C fresh peaches
  • 1/4 C pure maple syrup
  • 02 Tbsp. orange juice
  • 02 Tbsp. Teriyaki sauce
  • 1/2 tsp. sesame oil
  • 01 tsp. ground ginger
  • 01 tsp. minced garlic
  • 1/4 tsp. red pepper flakes
  • olive oil


Clean chicken and cut into strips.
Peel the peach(es), dice and mash in a bowl with a potato masher.
In a bowl or glass measuring cup, whisk together remaining ingredients.
Add peaches to the marinade and stir until combined.
In a bowl or plastic, sealable bag, add enough marinade to the chicken to cover, reserving about 1/4 cup for frying.
Let chicken marinade 1/2 hour or more.
Heat about a tablespoon of oil in a pan at medium high heat.
Add chicken and marinade to pan and saute until cooked through, stirring occasionally, about five to ten minutes.
Add reserved marinade half way through, if desired, continue to cook until sauce is reduced to a sticky coating.



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