RCI-MT.004.0494.001
Island Chicken and Rice
Makes 6 servings.
Prep30 min
Cook90 min
Total120 min
Servings4
Difficultyadvanced
Ingredients
- boneless chicken breasts1½ poundscut in 1½-inch pieces
- 1 unit
- 1 unit
- cornstarch2 tablespoonsdivided
- 2 tablespoons
- ½ cup
- x 16-ounce can sliced peaches in juice (reserve juice)1 unit
- 2 tablespoons
- 2 tablespoons
- green pepper1 mediumcut into 1-inch strips
- tomato1 mediumcoarsely chopped
- 3 cups
- slivered almonds¼ cuptoasted
Method
1
Season the chicken pieces with salt and ground black pepper, then toss with 1 tablespoon of cornstarch until evenly coated.
2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2 minutes
3
Add the seasoned chicken pieces to the hot oil and cook, stirring occasionally, until golden brown and cooked through, approximately 8–10 minutes.
9 minutes
4
Remove the cooked chicken from the skillet and set aside on a clean plate.
5
Add the chopped onion to the same skillet and stir-fry for 2–3 minutes until softened and fragrant.
3 minutes
6
Pour the reserved peach juice into a small bowl, whisk in the remaining 1 tablespoon of cornstarch until smooth, then add the soy sauce and vinegar to create a sauce.
7
Pour the sauce mixture into the skillet with the onions and stir constantly for 1–2 minutes until thickened and glossy.
1 minutes
8
Return the cooked chicken to the skillet, then add the sliced peaches, green pepper strips, and chopped tomato.
9
Toss gently to combine all ingredients and cook for 2–3 minutes until the peppers are just tender-crisp and everything is heated through.
2 minutes
10
Divide the hot cooked rice evenly among four serving bowls or plates.
11
Spoon the chicken and fruit mixture over the rice, distributing the sauce evenly.
12
Garnish each serving with a quarter of the toasted slivered almonds and serve immediately.