New this month
Polynesian Peach Chicken

Polynesian Peach Chicken

Bill Thompson

"This is a delicious, fairly quick, attractive main dish. Serve over rice."
Added to shopping list. Go to shopping list.


1 h 25 m servings 478 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
  2. After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 5
Most helpful
Most positive
Least positive

I liked this recipe. Thanks for sharing. It is most definitely an attractive dish and easy to make as well. It has wonderful flavor. I definitely recommend adding the tomatoes - I don't think th...

I loved it. Also added a jar of peach mango salsa and a few large TBS. Of orange marmalade and a small can of water chestnuts. Very tasty. I will definitely make it again.

Very good for my adult household of 5. I added dried basil, cumin and ginger to the flour, salt and pepper. Used green and red peppers along with onions. And I had apple cider vinegar on hand.

In two separate pans I prepared boneless, skinless chicken for the meat eaters in my family and Quorn Nak'd Cutlets for the vegetarians. In a third pan, I made the sauce with extra water and cor...

Thanks for the great recipe. I only changed items that I didn't have. I used boneless chicken breast tenders, cherry tomatoes sliced in half, zuccini julliened instead of bell peppers and I sw...

Other stories that may interest you