Hot Oriental Peaches with Chicken
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Source & History
In the long ago past, we (me & the kids & sometimes Frank) used to regularly have dinner at Iris’s place. This was one the recipes that she used to cook for us. As I remember it, it was delicious. The fact that someone else was cooking the meal may have coloured that perception.
Notes
- I think that if I was to do this one now, I would cook it in the oven in a casserole dish after I browned the chicken, capsicum & onion (in a lot less than ¼ c of oil). I would use chicken thighs or breasts, real onions & real mushrooms, and I would toast the almonds (I tried this recently, in the interests of research, and it worked well).
- Author
- Aileen Sorohan
Ingredients
- 880 gram tin of sliced peaches
- 400 gram tin champignons
- 1.75 kg chicken pieces
- seasoned flour
- 1/4 cup oil
- 1 cup green capsicum chopped
- 1 tbsp dried onion
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp water
- 1 tbsp cornflour
- 1/3 cup almonds slivered
Instructions
- Drain liquid from peaches and mushrooms, reserve.
- Coat chicken with seasoned flour and brown in hot oil.
- Add drained mushrooms and green pepper.
- Combine onions, soy sauce, vinegar and ½ cup of the drained peach syrup and mushroom liquid.
- Pour over chicken, cover and simmer 40min or until chicken is tender.
- Blend cornflour and water. Stir into chicken and bring to the boil.
- Add sliced peaches, cover and cook for 10min until heated through.
- Garnish with almonds. Serve with hot buttered rice.