Feed Me That logoWhere dinner gets done
previousnext


Title: Peachy Soy Chicken
Categories: Poultry Fruit Easy Lowfat
Yield: 4 Servings

1/4 Soy sauce
1/4cWater
1tsOrange peel, grated
1 Lemons; juice of
6 Chicken breasts; boned
HOT AND SPICY PEACHES
16ozPeaches, canned; fruit-juice packed halves
1tbWorcestershire sauce
1/4tsSteak sauce
1/2tsCurry 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

previousnext