Chicken with Peaches in Sweet-and-Sour Sauce

Cooking method

1. Step 1:

   

   Gather the ingredients. The meat should be at room temperature. I used canned peaches, but pineapple, pear, or mandarin oranges would work well too. Use plain tomato ketchup with no extra flavorings — they'll change the taste, hopefully for the better.

2. Step 2:

   

   Wash, dry, and cut the vegetables and meat. Quarter the onion; cut the carrot and pepper into sticks, not too small. Mince the garlic fine, ideally with a knife. Cut the peaches into medium dice. Slice the meat across the grain into bite-sized pieces (not too small) so it cooks fast and stays juicy.

3. Step 3:

   

   Make the SWEET-AND-SOUR SAUCE. In a heavy-bottomed pan, combine the syrup, sugar, soy sauce, ketchup, and 9% vinegar. Bring to a boil over low heat, stirring.

4. Step 4:

   

   Add 3 tablespoons of cooled boiled water (from the total) to the cornstarch and stir well. Pour the slurry into the boiling sauce, stirring vigorously. Add about 150-170 ml of water, stir, let it come to a boil, then immediately take it off the heat, stirring a bit longer. You may need slightly more or less water — the sauce should have the consistency of a thin gravy. Let it stand for now.

5. Step 5:

   

   Sauté the VEGETABLES. Pour 3 tablespoons of vegetable oil into a hot skillet, heat it, and sauté the onion until translucent. Add the carrot and cook briefly. Add the bell pepper last, and once it's just slightly softened, take the skillet off the heat. The vegetables should stay a bit crisp — just lightly cooked over medium heat.

6. Step 6:

   

   Sear the MEAT almost through. Pour 4 tablespoons of oil into another, deeper skillet and heat it. Sear the meat over high heat so it gets a light crust and "seals." Toss the meat first in a bowl with 2 tablespoons of oil so it doesn't spatter. If the meat releases liquid, spoon it off right away so the meat sears rather than stews.

7. Step 7:

   

   Add the garlic, salt, and pepper to the nearly-done meat. Lower the heat. Then add the peaches and vegetables, stir, and let everything heat through — cook together for just 2-3 minutes.

8. Step 8:

   

   Pour in the sauce, stir, and adjust the liquid if needed — the meat should be almost covered. Turn off the heat, cover loosely, and let it sit for about 5 minutes so the flavors meld, stirring occasionally. The vegetables and peaches will soften a bit more but stay al dente. Serve hot with rice (it'll cook while you make the chicken). The flavor is amazing!