Peach Chicken
Peach Lacquered Chicken
Nutrition Facts
2
467.30
100.45
10.07g
15.49%
2.81g
14.06%
210mg
70%
5,042.24mg
210.09%
738.53mg
21.10%
6.94g
2.31%
0.15g
0.61%
2.73g
84.97g
169.95%
2%
2.36%
4.83%
16.44%
0.03%
2.11%
14.6%
18.3%
192.17%
28.27%
86.78%
2.03%
16%
64.69%
20.27%
18.36%
110.93%
6.66%
5.77%
Ingredients
- 3 cloves Garlic
- 2 tbsp Water
- 1/4 tsp Crushed Red Pepper
- 1/3 c Soy Sauce
- 4 Chicken Breasts
- 2/3 c Peach Preserves
- 3/4 tsp Salt
- 3 in Ginger Root
Defrost chicken. Peel ginger and garlic.
Preheat broiler.
With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
Pat chicken dry and put in sheet pan. Season with salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.
Preheat broiler.
With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
Pat chicken dry and put in sheet pan. Season with salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.