Here is a quick and simple dinner from Everyday Food magazine. The frozen peaches do not need to be thawed and are a real time-saver. To easily grate the fresh ginger, peel a finger of ginger and freeze overnight in a zip-lock bag. The flavors in this recipe are fresh and light, with a touch of Asian flair. The original recipe calls for bone-in, skin-on chicken breasts, but I prefer boneless, skinless. Adjust the red-pepper flakes to your tastes. Serve with Coconut-Ginger Rice.
1 bag (1 lb) frozen peaches, unthawed
2 red onions, halved and sliced 1/4 inch thick
salt and pepper
2 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp plus 1 tsp vegetable oil
1 tbsp toasted sesame oil
1/4 tsp to 1/2 tsp red pepper flakes, to taste
3 to 4 chicken breasts
Preheat oven to 450F
Place peaches and onions on a large rimmed baking sheet. Season with salt and pepper. Toss with ginger, soy sauce, 1 tbsp vegetable oil, sesame oil, and red-pepper flakes.
Rub chicken with remaining teaspoon vegetable oil and season with salt and pepper. Arrange chicken (skin side up, if using skin-on) among peaches and onions.
Roast until chicken is opaque throughout and no longer pink, about 25 minutes. Serve chicken over rice, topped with peaches and onions.
