Sauteed Chicken with Spicy Peach Sauce




4 to 6




  • ¼ cup Challenge Butter
  • 4 boneless, skinless chicken breast portions (2 whole breasts
  • 1 1/2-2 pounds. total)
  • 2 teaspoons minced or pressed garlic
  • 2 teaspoons cornstarch
  • ⅓ cup balsamic vinegar
  • 3 Tablespoons sugar
  • ¼ teaspoon ground red pepper
  • 1½ teaspoons chili powder
  • ½ teaspoon salt
  • 2 cups peeled diced fresh or frozen peaches
  • ⅓ cup toasted walnut halves
  • 4 to 5 cups cooked basmati rice


  • 1

    Separate the tender portion on the back of each breast piece and cut the remaining breast portions in half.

  • 2

    Melt butter in large skillet over medium heat. Add chicken pieces and garlic and sauté until chicken pieces are golden brown on both sides. Remove chicken and set aside.

  • 3

    Combine cornstarch with butter remaining in skillet. Stir in vinegar, sugar, salt, red pepper, chili powder, and peaches. Continue to cook over medium heat until thickened and bubbly.

  • 4

    Return chicken pieces to the pan and add walnuts. Stir to coat chicken pieces with sauce and continue cooking until chicken pieces are no longer pink inside.

  • 5

    To serve, place chicken pieces on a bed of cooked rice and spoon the peach walnut sauce over the top.


  • !

    Substitute 1.5 to 2 lbs. of chicken tenders or boned thighs.

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