Oriental Orchard Chicken

                                                                           

This chicken has a strong Oriental flair, stir fried with veggies, peaches & almonds in a honey gingered glaze! Served over hot rice is the perfect choice for this scrumptious dish! Peaches are in season now so why not come up with a supper idea that incorporates one of summer's best treats! 

1 & 1/2 Pounds Of Boneless Skinless Chicken Breast cut into bite sized pieces

2 TBS Coconut Oil

2 Ribs Celery Sliced in Diagonal 1/2 Inch Pieces

2 Carrots Cut Diagonally into 1/2 Inch Pieces

5 Spring Onions Cut in small rounds including the greens

2 TSP Crushed Garlic

1 TBS Fresh Grated Ginger

1/3 Cup Soy Sauce

3 TBS Honey, I used Raw Honey

1/2 TSP Salt

1 TSP White Pepper

2 Heaping TBS Cornstarch Dissolved into 1 Cup Water

1 Large Peeled Peach sliced into slices like you would use for pie, mine was the size of a softball. If you have medium or small peaches use 2 or 3!

1/2 Cup thin sliced Almonds, I bought mine in the baking aisle of the grocery store.

Hot Cooked White Rice

In a large skillet heat the oil, add the chicken, salt, & pepper & stir fry until chicken is no longer pink. Add the carrots & stir fry about 5 minutes over medium high heat. Now add the celery, onions, garlic, & ginger, Stir fry until veggies are tender crisp. Now add honey to the soy sauce, stir & then add to your chicken. Stir & cook.  Add the peaches gently tossing them into the stir fry to cook. Stir your cornstarch into the water until smooth & gently stir this mixture into your pan stirring & cooking until you have a slightly thicken glaze. Stir in the almonds & your Oriental Orchard Chicken is ready to be served over the rice! This is delicious Foodies, I know you will love it too!