This is the second recipe in my “Happy Hubby Meals” series. Great, easy freezable meals for Matt for lunch.
I still have a half a box of peaches despite eating them all week long. So, naturally I had to figure out a way to incorporate them into Matt’s lunch meals. This recipe turned out to be incredible! I didn’t want it to be too sweet, but despite the peaches the flavors of the teriyaki sauce and chicken were in the savory, pleasantly sweet range without tasting sugary.
I knew I wanted to slow-cook it, and yet again Betty Crocker to the rescue. The inspiration recipe, had ginger and canned peaches neither of which I wanted.
After the chicken cooked I ladled out about 2/3 cup of the incredible spicy/savory/peachy sauce onto about 1 cup of basmati rice, already portioned into the pyrex bowls. I then topped that with chopped broccoli florets and a sprinkle of sliced almonds and there you go!
Peach Chicken with Broccoli
12 peaches, sliced
1 onion, sautéed until translucent
4 chicken breasts
2 TB fish sauce
1/2 cup teriyaki marinade (like Soy Vay or whatever you have)
1 cup water
1 TB teriyaki Sauce
2 TB Sriracha
1/2 jar cranberry sauce
1/4 cup cornstarch
8 cups cooked basmati rice (about 3 cups dry made this)
3 large broccoli crowns, chopped
Layer chicken breasts into slow cooker, top with onion and peaches. In small bowl mix teriyaki marinade, water, sriracha, cranberry sauce and cornstarch together, pour on top of chicken, onion and peaches. Cook on high for 4 hours. Pull chicken breasts out and divide sauce onto 8 4-cup pyrex bowls. Shred chicken and divide into bowls. Top with broccoli and sprinkle with almonds.