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Title: Peachy Soy Chicken
Categories: Poultry Fruit Easy Lowfat
Yield: 4 Servings
| 1/4 | Soy sauce | |
| 1/4 | c | Water |
| 1 | ts | Orange peel, grated |
| 1 | Lemons; juice of | |
| 6 | Chicken breasts; boned | |
| HOT AND SPICY PEACHES | ||
| 16 | oz | Peaches, canned; fruit-juice packed halves |
| 1 | tb | Worcestershire sauce |
| 1/4 | ts | Steak sauce |
| 1/2 | ts | Curry powder |
| 4 | Cloves | |
Combine soy sauce, water, orange peel and lemon juice in skillet. Add chicken breasts and simmer 20-25 minutes or until done. Serve with Hot and Spicy Peaches.
HOT AND SPICY PEACHES: Drain peaches, reserving juice. Place juice in saucepan and add Worcestershire, steak sauce, curry powder and cloves. Simmer 10 minutes. Add peaches and continue cooking 3 minutes. Serve hot or cold with Peach Soy Chicken.
Lark's comments: This recipe comes from a yellowed newspaper clipping. I'm pretty sure we served rice with this dish. We also used skinless breasts.
Sylvia's comments: I couldn't see making this a two-pan dish, so I cooked everything together. I used fresh peaches and added them to the cooking chicken as I peeled and quartered them. Not a sweet dish, but delicious! The juices were wonderful over rice. Even my picky-eater daughter liked it. I used chicken thighs and see no reason not to remove the skin next time, making it nice and low-fat.
MM by MMCONV and Sylvia Steiger, SylviaRN (at) CompuServe (dot) com, moderator of GT Cookbook echo
Posted on GEnie Food & Wine RT Aug 12, 1992 by L.KELLIE2 [The "LaRK"]
From: Sylvia Steiger Date: 29 Aug 97 National Cooking Echo Ä
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