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Chicken with Peaches and Almonds Recipe

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This recipe for Chicken with Peaches and Almonds is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. soy sauce
1 tbsp. vegetable oil
1 tbsp. sherry
1 tbsp. lemon juice
3-4 boneless chicken breasts cut into small chunks
1 large onion, chopped
1 green pepper, cut into small dice
2 c. mushrooms, quartered
½ stick butter
1 can peach slices
1-2 tbsp. corn starch
1 c. chicken stock, or enough to almost cover vegetables
salt and pepper
¼ c. sliced almonds
Directions:
Directions:
In a medium bowl, mix together the first 4 ingredients.
Add the chicken and marinate for 30 minutes. Drain the chicken, keeping the marinade for sauce.
Heat the butter in a skillet and sauté the chicken pieces till slightly browned. You may have to do in 3 or 4 lots depending on the amount of chicken you use.
Remove chicken from skillet, add the onion and cook for 1 minute, add the diced pepper and cook for one more minute.
Then, finally, add the mushrooms and chicken and cook for a further 2 minutes.
Drain the juice from the peaches and blend the juice with the cornstarch. Add the peach juice, chicken stock marinade and seasoning to taste, to the chicken and vegetables and stir until boiling. Cover and simmer for 3-4 minutes. Add the peach slices and heat for 1 minute.
Sauté the almonds in a little butter until golden and scatter on top of the chicken.
Personal Notes:
Personal Notes:
I have been making this dish for years. My family calls it Chinese Chicken, probably because it has soy sauce in it and I serve it over rice. You can make it earlier in the day as it heats up very well.

 

 

 

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