New This Month

Ginger Chicken with Peaches and Onion


The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2005


  • 1 bag (1 pound) frozen peaches, unthawed
  • 2 red onions, halved and sliced 1/4 inch thick
  • Coarse salt and ground pepper
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
  • Cooked white rice, for serving


  1. Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.

  2. Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.

  3. Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.

Cook's Notes

Peeling ginger: To remove the skin easily, without wasting any flesh, scrape it off using the edge of a spoon.

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