Thai Ginger Peach Chicken

• While rice cooks, wash and dry produce. • Halve peach and remove pit; thinly slice. Zest and quarter lime. Halve, core, and slice bell pepper into ¼-inch strips. Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Roughly chop cilantro. Roughly chop peanuts. • In a small bowl, toss peach slices with ½ TBSP sugar (1 TBSP for 4 servings) and a pinch of salt; set aside.

• In a second small bowl, combine soy sauce, ginger paste, chili sauce, jam, juice from half the lime (all the lime for 4 servings), and pepper; set aside. TIP: For a milder sauce, use less ginger paste! • Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper, scallion whites, salt, and pepper. Cook, stirring occasionally, until softened, 5 minutes. • Add peach slices (and any juices) to pan; cook, stirring, until lightly browned, 1-2 minutes. • Add 2 TBSP water (4 TBSP for 4 servings); cook, stirring, until thickened and syrupy, 30-60 seconds more. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

• Return pan with peach mixture to medium-low heat; add soy-ginger sauce. Cook, stirring, until sauce has thickened and peach and bell pepper are tender, 1-2 minutes.