Delicious chicken breasts with peaches and ginger

If chicken is already a favourite in your household, this recipe will give your family one more reason to love it: the tanginess of ginger and the sweetness of peaches together in one sauce gives this chicken dish a bit of a kick.

• 1 bunch scallions, trimmed
• 450 g (1 lb.) boneless, skinless chicken breast halves (trimmed)
• 1 ml (1/4 tsp.) salt, or to taste
• Freshly ground black pepper to taste
• 10 ml (2 tsp.) canola oil
• 45 ml (3 tbsp.) apple-cider vinegar
• 30 ml (2 tbsp.) sugar
• 125 ml (1/2 c.) no-sugar-added peach juice (or nectar) or apple juice
• 30 ml (2 tbsp.) grated fresh ginger
• 300 ml (1 1/4 c.) reduced-sodium chicken broth
• 1 large peach, peeled and sliced into 1-cm wide (1/2 in.) wedges
• 10 ml (2 tsp.) cornstarch
• 10 ml (2 tsp.) water

1. Chop the scallions, reserving all of the white portions and 50 ml (1/4 cup) of the green portions separately.
2. If the chicken pieces are large, cut them in half lengthwise so that you have at least four pieces. Place the chicken between two pieces of plastic wrap and pound with a rolling pin or meat mallet into a 1-cm (1/2-in.) thickness. Season with the salt and pepper.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and no longer pink in the centre – about 3 1/2 minutes per side. Transfer to a plate.
4. Add the vinegar and sugar to the skillet. Stir to dissolve the sugar. Cook, swirling the skillet, until the syrup turns dark amber, 30 to 60 seconds.
5. Add the scallion whites, peach juice and ginger. Bring to a boil, stirring to scrape up any caramelized bits in the skillet. Cook for one minute.
6. Add the broth and peaches. Return to a boil. Cook, turning the peaches from time to time, until tender, two to four minutes.
7. Mix the cornstarch and water. Add to sauce. Cook, stirring, until slightly thickened, about 30 seconds. Reduce the heat to low and return the chicken and any accumulated juices to the skillet.
8. Simmer gently until the chicken is heated through, about one minute.
9. Garnish with the reserved scallion greens.

Nutrients per serving: 223 calories; 28 g protein; 17 g carbohydrates; 1 g fibre; 4 g total fat; 1 g saturated fat, 67 mg cholesterol and 275 mg sodium.

• You can substitute one large nectarine or two plums for the peach. There's no need to peel either of these fruits.
• To peel peaches, dip them in boiling water for 20 to 30 seconds to loosen skins. Remove with a slotted spoon and let cool slightly. Slip off skins with a paring knife.
• Pounding the chicken breasts to make them thinner ensures quick, even cooking. What's more, cutting super-size chicken breasts in half and then pounding them helps ensure appropriate portion sizes. (If you purchase thin-cut chicken breasts, you can skip this step.)