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Byrdhouse Spicy Chicken and Peaches

Byrdhouse Spicy Chicken and Peaches

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
SunnyByrd

SunnyByrd

This was a recipe of my mom's that I manipulated in true Byrdhouse form. Everyone loves this one, even the kids if you take it easy with the red pepper. I always serve this on broad, flat noodles.

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Nutrition

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  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
  2. Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
  3. Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.
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Reviews

SunnyByrd
39

SunnyByrd

2/12/2008

Hi, I wrote this recipe. A little was lost in translation. You can used fresh OR canned peaches, cut in bite size pieces. Enjoy!

Baily
16

Baily

2/27/2008

I did a few things a little diffently though. I added the juice from the peaches and omitted the red pepper flakes, instead everyone in my family could spice to taste with a little cayenne pepper.

ShadieMae
11

ShadieMae

2/6/2008

Not a bad dinner, liked the flavors of the chicken, but it definitely needed more spice. Try adding 1/2 Tbsp. Sriracha sauce, gives it the kick it needs.

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