Serves 4

Prep time 10 min.

Cook time 45 min.


4 boneless, skinless chicken breast halves [or 6 to 8 boneless, skinless chicken thighs (about 1 1/2 lb. total), cut in thirds]

juice of 1 medium lime, about 2 Tbsp., divided

1 tsp. cumin

salt, optional

2 Tbsps. butter

1 can (15oz.) Del Monte® Lite Sliced Peaches in Extra Light Syrup, drained

¼ cup sugar

1 cup water, divided

1 Tbsp. vegetable oil

⅔ cup chopped onion

½ red bell pepper, chopped

4 cloves garlic, minced

1 stalk celery, diced

curry powder, 1 to 2 Tbsp.

1½ Tbsps. grated fresh ginger


  1. Sprinkle chicken with 1 Tbsp. lime juice, cumin and salt, if desired. Refrigerate and marinate up to 10 minutes.

  2. Melt butter in a small skillet over medium heat. Stir in peaches, sugar, 1/4 cup water and remaining 1 Tbsp. lime juice. Cook, uncovered, on medium heat 15 minutes or until peaches are soft and liquid is almost evaporated. Gently mash peaches with a potato masher or fork to a pureed consistency and set aside.

  3. Heat oil in a large skillet over medium-high heat. Brown chicken 5 minutes on each side; set aside on separate plate.

  4. Add onion, pepper, garlic, celery, curry powder and ginger to the same skillet and cook 4 minutes or until onions are light golden brown, stirring frequently. Add remaining 3/4 cup water, and reduce heat to medium-low. Cook 2 to 3 minutes or until onion is tender-crisp. Stir in peach mixture, chicken and any accumulated juices. Cook 10 minutes or until chicken is no longer pink inside and sauce has thickened slightly.

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