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Saucy Peach Chicken

 Saucy Peach Chicken
Ellen Schroeder of Reedsburg, Wisconsin pairs basil and peaches with tender chicken breast to create a tangy entree that’s a mouthwatering success!—Ellen Schroeder, Reedsburg, Wisconsin
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil
  • SAUCE:
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon dried basil
  • 1 can (15 ounces) sliced peaches in extra-light syrup
  • 1 tablespoon cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cups hot cooked rice


  • Sprinkle chicken with salt and pepper. In a large nonstick skillet
  • coated with cooking spray, cook chicken in oil over medium heat for
  • 5-6 minutes on each side or until juices run clear.
  • Meanwhile, in a small bowl, combine the brown sugar, cornstarch and
  • basil. Drain peaches, reserving syrup in a measuring cup; add enough
  • water to measure 1 cup. Set peaches aside. Stir the syrup mixture,
  • vinegar and soy sauce into the brown sugar mixture until smooth.
  • Remove chicken and keep warm. Stir syrup mixture and add to the pan.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Return chicken to the pan. Add peaches; heat through. Serve with

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Saucy Peach Chicken (continued)

Directions (continued)

  • rice. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1/3 cup sauce and 1/2 cup rice equals 329 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 510 mg sodium, 47 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit, 1/2 fat.