staying hungry : ginger chicken with peaches

Another week, another dinner challenge that didn’t thrill me.

Man, I’ve hit a dry spell!

But I have high hopes for next week’s selection. Although I had high hopes for this one too…

In theory, this dinner rocks. In fact, I’m so sure of it that I’m absolutely convinced I did something wrong somewhere along the way because this really should have turned out much better than it did. Or maybe I just wasn’t in the mood for it this week? I’m not sure what the problem was, but one way or another it ended up being a bit of a flop.

Ginger Chicken with Peaches

from Iowa Girl Eats


1 bag (1lb) frozen peaches

1 red onion, halved and sliced 1/4″ inch thick

2 tablespoons soy sauce

1 tablespoon fresh ginger, micro planed or finely minced

1 Tablespoon brown sugar

2 teaspoons vegetable oil

2 teaspoon sesame oil

1/4 teaspoon red-pepper flakes

cooked brown or white rice

For the marinade:

1lb chicken breasts

salt & pepper

1 Tablespoon fresh ginger, micro planed or finely minced

1 Tablespoon soy sauce

1 Tablespoon brown sugar

1 teaspoon vegetable oil

1 teaspoon sesame oil


1. Season chicken breasts with salt & pepper. Combine ingredients for marinade in a large zip lock bag. Add chicken and marinate for at least 15 minutes, or up to 1 hour.

2. Preheat oven to 450 degrees. Place frozen peaches and onions in a large bowl then add ginger, soy sauce, brown sugar, vegetable oil, sesame oil, and red-pepper flakes, and toss to coat. Pour into a non-stick sprayed 9×13 casserole dish. Nestle marinated chicken into the peaches and onions, and roast until chicken is cooked through, about 25-30 minutes. Serve over cooked rice.

Rating: 3/5. So much potential, but for some reason it just wasn’t my favorite. Bummer!