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Teriyaki Chicken with Ginger Peaches and Sesame Drench Recipe

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This vibrant Teriyaki Chicken with Ginger Peaches and Sesame Drench combines tender marinated chicken breasts with a fresh, flavorful topping of ginger-spiced peaches, scallions, and a savory sesame sauce. Served over fluffy white rice and optionally accompanied by green beans, this dish offers a delightful balance of sweet, savory, and tangy notes perfect for a refreshing yet satisfying meal.

Ingredients

Chicken and Marinade

  • 1/2 cup teriyaki sauce (Soy Vay recommended)
  • 1 large clove garlic, grated (or 1/2 teaspoon garlic powder)
  • 1 lb. chicken breasts
  • 2 teaspoons avocado oil

Gingery Peaches

  • 4 peaches or nectarines, diced
  • 1/4 cup chopped scallions, or cilantro, or both
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon salt
  • 1 tablespoon sugar

Sesame Drench Sauce

  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon chili crisp
  • 1–2 tablespoons water (as needed, to thin out)
  • 1–2 tablespoons fresh lime juice (from 1–2 limes)

Other

  • 1 cup white rice
  • Green beans (optional)

Instructions

  1. Prep Chicken: Slice the chicken breasts into thinner pieces or pound them out to an even thickness for quicker and more even cooking.
  2. Marinate Chicken: Combine the teriyaki sauce and grated garlic. Marinate the sliced chicken in this mixture for 2 to 12 hours, although 15-30 minutes will also work for expedited preparation.
  3. Cook Rice: Begin cooking the white rice according to package instructions to ensure it’s ready when the chicken is done.
  4. Make Sesame Drench Sauce: Whisk together the reduced sodium soy sauce, toasted sesame oil, brown sugar, chili crisp, fresh lime juice, and water to your desired consistency. Set this sauce aside.
  5. Prepare Gingery Peaches: Just before serving, toss diced peaches or nectarines with chopped scallions or cilantro, freshly grated ginger, salt, and sugar. Allow the mixture to sit so the peaches release their juices, creating a slightly saucy topping. Add honey if it seems too dry.
  6. Cook Chicken: Heat the avocado oil in a large skillet over medium heat. Remove excess marinade from chicken slices and sauté for 3-4 minutes on each side until the internal temperature reaches 165°F (74°C).
  7. Serve: Plate the cooked chicken over the prepared rice. Top with a generous scoop of the gingery peaches and drizzle with the sesame drench sauce. Optionally, add green beans on the side for extra veggies and texture.

Notes

  • Marinating longer (up to 12 hours) deepens the flavor, but a shorter marinate still yields tasty results.
  • If peaches are not releasing enough juice, a small amount of honey can help create the desired sauciness.
  • Use a meat thermometer to ensure chicken is fully cooked to 165°F for food safety.
  • This dish pairs well with steamed green beans or other fresh vegetables for added nutrition.
  • To make it gluten-free, ensure you use gluten-free tamari or soy sauce alternatives.

Find it online: https://lauracooks.com/teriyaki-chicken-with-ginger-peaches-and-sesame-drench-recipe/