Name: Ginger Peach Glazed Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 600 g csirkemell (chicken breast), cut into 4 portions or strips; 2 medium répa (carrots), peeled and sliced into thin rounds; 2 medium paprika (bell peppers), any color, sliced into strips; 1 medium hagyma (onion), thinly sliced; 3 tbsp fresh gyömbér (ginger), peeled and minced; 120 g barack lekvár (peach jam); 200 g barack-konzerv (canned peaches), drained and roughly chopped, with 60 ml of the syrup reserved; 1 tbsp vegetable oil or neutral cooking fat (minimal additional); Salt and black pepper to taste (minimal additional)

Description

Juicy chicken breast simmered in a sweet-tangy sauce made from peach jam, ginger, and onion, served with tender carrots and bell peppers. The dish balances spicy ginger warmth with fruity sweetness for an easy one-pan meal. Ready in about 30 minutes.

Cultural Background

Ginger-based chicken dishes trace back to traditional Chinese home cooking in regions like Fujian and Cantonese areas, where fresh ginger is prized for its warming properties and used in quick stir-fries or braises to create sticky aromatic sauces. Fruit glazes with preserves like peach jam represent a modern fusion influence, blending these East Asian techniques with Western pantry staples in American and Thai-inspired recipes that emerged in the late 20th century for convenient one-pan meals.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

600 g csirkemell (chicken breast), cut into 4 portions or strips
2 medium répa (carrots), peeled and sliced into thin rounds
2 medium paprika (bell peppers), any color, sliced into strips
1 medium hagyma (onion), thinly sliced
3 tbsp fresh gyömbér (ginger), peeled and minced
120 g barack lekvár (peach jam)
200 g barack-konzerv (canned peaches), drained and roughly chopped, with 60 ml of the syrup reserved
1 tbsp vegetable oil or neutral cooking fat (minimal additional)
Salt and black pepper to taste (minimal additional)

Instructions

Pat the chicken breast portions dry with paper towels and season lightly with salt and pepper on both sides. Heat 1 tablespoon of oil in a large skillet or sauté pan over medium-high heat until shimmering.
Add the chicken to the hot pan and sear for 3-4 minutes per side until golden brown but not fully cooked through; remove the chicken to a plate and set aside.
In the same pan, add the sliced onion and minced ginger; cook for 2 minutes, stirring frequently, until the onion softens and the ginger becomes fragrant.
Add the sliced carrots and bell pepper strips; stir-fry for 3-4 minutes until the vegetables begin to soften but retain some crispness.
Stir in the peach jam and the reserved 60 ml peach syrup (or a splash of water if needed to loosen); bring the mixture to a gentle simmer, scraping up any browned bits from the pan bottom.
Return the seared chicken to the pan, nestling the pieces into the sauce and vegetables; cover and simmer on medium-low heat for 8-10 minutes, turning the chicken once halfway, until the chicken reaches an internal temperature of 75°C (165°F) and the sauce has thickened to a glossy glaze that coats the back of a spoon.
Stir in the chopped canned peaches during the last 2 minutes of cooking to warm through without breaking them down completely.
Remove from heat, taste and adjust seasoning if necessary, then let rest for 2 minutes before serving the chicken and vegetables with the sauce spooned over top.

Tips

- For even cooking and maximum flavor absorption, slice thicker chicken breasts horizontally into cutlets before searing.
- Avoid high heat during simmering to prevent the peach jam from scorching or separating; maintain a gentle bubble.
- If peach jam is very thick, substitute a portion with drained syrup from the canned peaches or a small amount of pineapple juice from the ananász-konzerv for extra tang and moisture.

Nutrition

Calories: 380
Protein: 38 g
Carbs: 32 g
Fat: 10 g