I found a recipe for ginger peach chicken that looked delicious and easy. You started with some terrific-sounding ingredients, tossed everything in the crockpot for eight hours, and voila! A delicious dinner.
Only it wasn’t delicious. It wasn’t bad. It was just boring. And I wasn’t sure how anything made with the ingredients that went into the crockpot could possibly come out boring! They were wonderful ingredients. It should be good.
So I decided to find a way to make it good. With the original recipe, you really couldn’t taste the peaches or the ginger. Thinking about it, I realized that I don’t care much for home-made peach jam, because when you cook the peaches for so long, you lose a lot of the peachiness. Peach freezer jam, on the other hand, is amazing.
So maybe the peaches were overcooked. If I cooked the chicken in the crockpot, and the peaches in the microwave, and combined everything at the last minute …
It worked. Here’s my version of ginger peach chicken. It really is good.
Ginger Peach Chicken
1 pound boneless, skinless chicken thighs
2 Tbsp soy sauce
1 pound sliced peaches, fresh or frozen
2 Tbsp to ¼ cup fresh shredded ginger (according to your taste)
- Chop the onions and toss them in the crock pot.
- Salt the chicken on all sides, and sprinkle liberally with granulated garlic. Add the chicken to the crock pot.
- Add the soy sauce to the crock pot.
- Set the crock pot on low and let it cook for 8 hours or so.
- Shortly before it’s time to eat, put the peaches and ginger in a microwave-safe bowl. Microwave for two minutes, then stir. If it’s not hot all the way through, microwave for another minute, and stir again. Repeat until the peaches are steaming hot.
- With a slotted spoon, remove the chicken and onions from the crock pot to a large bowl. Pour the liquid from the crock pot into a small sauce pan.
- With the slotted spoon, remove the peaches from the bowl you microwaved them in to the bowl with the chicken. Add the liquid from the peaches to the sauce pan.
- Boil the chicken-and-peach liquid until it’s reduced by half or more and is starting to look a bit syrupy. Pour it over the chicken and peaches in the serving bowl and stir everything together.
Serve over brown rice or lentil pasta.
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