Serves: 4
Ingredients:
500g Mince chicken
2 Ripe peaches (or 350ml tin of peaches)
1 Red onion
150g Bag baby spinach leaves
2 ½ Cups brown rice
For Marinade:
¼ Cup apple vinegar
½ Lime
1 Birdseye chilli
3 Cloves garlic
1 Tablespoon fish sauce
1 Teaspoon brown sugar
Salt & Pepper
For sauce:
¼ Cup apple vinegar
½ Lime
1 Birdseye chilli
3 Cloves garlic
1 Tablespoon fish sauce
1 Teaspoon brown sugar
Salt & Pepper
Directions:
Step 1: Prepare marinade by adding diced chillies and garlic to a small bowl of vinegar, fish sauce, and sugar. Squeeze lime juice and mix well. Allow sit for 10 minutes.
Step 2: Dice up red onion into small squares, and in a medium sized bowl mix onion into chicken mince. Add marinade to chicken mixture and allow to sit covered in the refrigerator for 20 mins.
Step 3: Prepare fresh peaches by removing stones and slicing flesh (with skin) into thin wedges.
Step 4: Prepare sauce by following the same steps as outlined in Step 1.
Step 5: Meanwhile, cook brown rice using your preferred method.
Step 6: Pre heat wok and remove chicken mince from refrigerator. When cooking oil starts to steam, add chicken mince and stir fry for 5 mins, breaking clumps of mince using the back of your spoon. After 5 mins add peaches to the wok, and cook for a further 5 minutes until chicken is cooked through.
Step 7: To serve, divide up brown rice among 4 bowls, then place spinach leaves on top of rice before dividing up chicken and peach mixture among bowls. Finally, drizzle sweet & sour sauce over your Hot Sweet & Sour Peach Bowls.
Comments:
This recipe was inspired by the in-season peaches! However if peaches aren’t in season where you’re at, tinned peaches also work quite nicely.
If you’re using tinned peaches, after removing the peaches from the syrup, retain the peach syrup and add a bottle of beer (Lager or other dark beer) to the syrup for a refreshing beverage. Enjoy!
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