Peaches are still plentiful so I made up this peachy sauce to serve with chicken. Everyone who wasn't a peach-lover loved it!
Oriental five-spice powder is a combination of oriental spices, the exact recipe depending upon what brand you buy (or what recipe you follow if you make it from scratch). The only constant is star anise, so named because it resembles a star, and anise, because the taste resembles licorice. I don't normally care for anise (or licorice), but it really works here so I'd recommend picking some up at the local Chinese grocery or a larger supermarket.
Fresh peaches are preferred, but if
Golden Chicken with Saucy Peaches
Yield: 4 Servings
4 skinless, boneless chicken breasts, pounded flat
4 tps. olive oil
1/2 cup Gold's Sweet and Sour Duck Sauce
1 tsp. ground ginger
1/8 tsp. Oriental five-spice powder (optional)
2 Tbl. soy sauce (regular or low-sodium)
3 medium peaches, peeled and chopped
2 tsp. sesame seeds, for garnish
rice, enough for your family
Preheat oven to 375F. Lightly grease a shallow rimmed baking sheet with the cooking spray.
Arrange chicken breasts in a single layer on prepared baking sheet. Brush with the olive oil, then bake for 25-30 minutes, or until chicken is lightly browned and no pink remains.
While chicken bakes, in a 1-quart saucepan, stir together the duck sauce, ginger, five-spice powder and soy sauce. Stir in peaches. Place over medium heat, stirring occasionally until mixture comes to a simmer. Reduce heat and continue to simmer 10 minutes or until peaches soften slightly. Cover and remove from heat; keep warm.
Plate chicken. Ladle sauce evenly over chicken, and sprinkle with sesame seeds. Serve with rice and your favorite veggie.