It’s stone fruit season and our CSA is overflowing with it, as usual. We try to eat a lot of it raw, but I still have to freeze quite a bit, make cobblers, and try to find other uses.
I had 6 nectarines sitting in my fruit bowl and they were starting to get really fragrant so I knew they’d be getting near their end soon. Sure enough two down at the bottom were half moldy. I make this peach chicken recipe from a Betty Crocker cookbook that my husband loves. I don’t really love it, or at least I didn’t use to because it had canned peaches in it and I had a problem with the textures. At one point I came up with a more sophisticated version of the recipe, but I think it may be sitting in a Word document on my computer in the aftermath of one of my blog shut-down freak-outs.
So tonight for a little twist on that recipe, I decided to try an Asian-inspired, stone fruit version of orange chicken. As I put the plates down I said, “This could be really good or really bad. Complete experiment.” I have confidence issues. I think you could probably use peaches, nectarines or even plums. Anyway, it was good and blog worthy, so here goes…
Asian-inspired stone fruit chicken
-1/2 cup flour
-2 boneless, skinless chicken breasts, cubed
-Chinese Five Spice powder
-high temp tolerant oil for stir frying
-4 medium nectarines, skin and stone removed, chopped
-white wine (I used some two buck Chuck I bought today and I didn’t even get carded, sad face)
-thumb size piece of ginger root, grated
-2 cloves garlic, pressed
In a low bowl, season egg with salt and a dash of Chinese Five Spice powder and then whisk to scramble. In another low bowl mix flour and 1 tsp of Chinese Five Spice powder. Coat each piece of chicken in the egg mixture and then in the flour mixture and put on a plate while you finish doing the whole batch.
In a wok add a half-dollar circle of your high temp oil and a dime circle of the sesame oil. Add half the grated ginger and pressed garlic. Heat over medium high heat until fragrant and then add chicken stir frying here and there to prevent burning.
Meanwhile, in a smaller pan or wok repeat the oil process with the rest of the ginger and garlic, over medium heat. Add in your nectarines (or fruit of your choice) a dash of Chinese Five Spice, a few glugs of wine and couple glugs soy sauce (sorry no exact measurements, I just pour what seems right) and simmer while stir frying your chicken. Sprinkle a little flour over the nectarine mixture and stir it in to help it thicken. When chicken is no longer pink inside, add the nectarine mixture to the chicken and stir fry a few seconds more.
Serve over steamed rice with a lightly steamed vegetable like green beans or asparagus.