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Peachy Barbecue Chicken

Barbecue sauce and peach preserves bring the perfect combination of sweet and savory flavors to this tender dish from Laura Mahaffey of Annapolis, Maryland. It's a great meal if you have extra green peppers to use up.
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 cup canola oil
  • 2 cups peach preserves
  • 1 cup chopped onion
  • 1 cup barbecue sauce
  • 1/4 cup soy sauce
  • 2 medium green peppers, julienned
  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • Hot cooked rice

Directions

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  • In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a thermometer reads 170°. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months.
  • To use frozen chicken: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 50-60 minutes or until bubbly. Serve with rice.
Nutrition Facts
1 each: 514 calories, 11g fat (2g saturated fat), 78mg cholesterol, 1115mg sodium, 73g carbohydrate (55g sugars, 3g fiber), 32g protein.

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Reviews

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Average Rating:
  • newrecipejunkie
    Sep 23, 2016

    Just made this tonight and it was delicious! Since there is only two of us, I halved the recipe. I didn't have water chestnuts but otherwise made the recipe as written. I will be making this again!

  • katlaydee3
    Feb 28, 2016

    Delicious dinner! I served this over white rice with egg rolls on the side. Perfect blend of sweet and savory.

  • vkrice
    Sep 24, 2011

    I love this recipe: quick and easy and my whole family eats it!!! It is easy and quick, but looks great enough for company. A "go-to" recipe. Thank you!

  • leighanntedrow
    Oct 1, 2010

    No comment left

  • daisey5
    Jan 31, 2010

    I cut it down to servings for two and did it in the slow cooker on low for 4 1/2 hours. It was very good.

  • JoAnn199
    Mar 3, 2009

    Loved it! Rave reviews from my family. Will definitely do again.

  • aubiechic
    Dec 15, 2008

    I cut out the step of adding flour to the chicken breast halves; also, the sauce I cut in half because it was alot considering this dish is only for 8 guests. It was very quick and easy!