Peachy Barbecue Chicken Recipe

5 6 7
Peachy Barbecue Chicken Recipe
Peachy Barbecue Chicken Recipe photo by Taste of Home
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Peachy Barbecue Chicken Recipe

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5 6 7
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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. Yield: 8 servings.
Originally published as Peachy Barbecue Chicken in Simple & Delicious September/October 2008, p46

Nutritional Facts

1 each: 514 calories, 11g fat (2g saturated fat), 78mg cholesterol, 1115mg sodium, 73g carbohydrate (55g sugars, 3g fiber), 32g protein.

  • 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
  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  2. 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.
  3. 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.
  4. 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. Yield: 8 servings.
Originally published as Peachy Barbecue Chicken in Simple & Delicious September/October 2008, p46

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Reviews forPeachy Barbecue Chicken

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MY REVIEW
newrecipejunkie User ID: 876567 254531
Reviewed 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!"

MY REVIEW
katlaydee3 User ID: 3741999 244595
Reviewed Feb. 28, 2016

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

MY REVIEW
vkrice User ID: 3436672 96778
Reviewed 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!"

MY REVIEW
daisey5 User ID: 146806 79222
Reviewed 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."

MY REVIEW
JoAnn199 User ID: 3425690 171412
Reviewed Mar. 3, 2009

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

MY REVIEW
aubiechic User ID: 1698198 168793
Reviewed 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!"

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