Thai Ginger Peach Chicken

What You’ll Need

• 1 lb Pasture Provisions pasture-raised chicken breasts

• 1 ripe peach, sliced thin (or peach jam if out of season)

• ½ green bell pepper, sliced

• 2 scallions (whites chopped, greens sliced)

• ¼ cup cilantro, chopped

• ½ cup jasmine or white rice

• Lime zest & juice from ½ lime

• Optional: peanuts for garnish

Pan Sauce (Ginger-Peach Glaze)

• 2 Tbsp peach jam or finely diced peach

• 1 Tbsp ginger paste (or freshly grated ginger)

• 1 Tbsp soy sauce or tamari

• 1 Tbsp sweet Thai chili sauce

• Juice of ½ lime

• Pinch of salt & black pepper

Let’s Cook

1. Cook the Rice:
   Combine rice with 1¼ cups water and a pinch of salt in a small pot. Bring to a boil, reduce, and simmer covered until tender (about 15–18 minutes). Off heat, leave covered until serving.

2. Season & Sear Chicken:
   Pat chicken dry, season with salt & pepper. Heat oil in a large pan over medium‑high. Sear chicken 5–7 minutes per side until cooked through, then remove and reserve.

3. Softening Veggies & Peaches:
   In the same pan over medium heat, add sliced bell pepper, scallion whites, and a pinch of salt. Stir occasionally until tender (~5 min). Add peach slices (or jam mixture) and a splash of water; stir until syrupy (~1–2 min). Stir in butter or oil until glossy.

4. Add the Glaze:
   Return to medium-low heat and pour in the soy-ginger sauce. Stir until sauce thickens and fruits are tender (~1–2 min).

5. Finish & Serve:
   Fluff rice with lime zest and half the cilantro. Slice chicken, then plate over the cilantro-lime rice. Top with peach mixture and any remaining glaze. Garnish with cilantro, scallion greens, and peanuts if desired.

Enjoy With:

• Steamed jasmine rice or cauliflower rice

• Stir-fried greens or a bright cucumber salad

• Extra lime wedges & fresh herbs