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Chicken Breast Goulash with Peach and Paprika

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Chicken Breast Goulash with Peach and Paprika

The perfect chicken breast goulash with peach and paprika recipe with a picture and simple step-by-step instructions.

  • 600 g Peaches
  • 600 g Chicken breast
  • 50 ml Soy sauce
  • 1 bunch Spring onion
  • 2 piece Red pepper
  • 20 g Ginger
  • 3 tsp Olive oil
  • 2 tsp Cornstarch
  • 200 ml Broth glass or instant
  • Pepper and salt
  1. Remove the stone from the peaches. Cut the pulp into wedges, cut the chicken breast into large pieces. Soak in soy sauce for 15 minutes.
  1. Roughly chop the spring onion. Cut the bell pepper into strips. Peel and chop the ginger, fry in hot oil with the spring onion and paprika. Add the meat and peach.
  1. Mix the starch in the broth, add to the pan, heat, season. Noodles are perfect as a side dish.
Dinner
European
chicken breast goulash with peach and paprika

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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