Peach BBQ chicken with garden saute

Learn more about Home Chef Challenge winner and retired teacher Sarah Bennett, and try her delicious dish.

Peach BBQ chicken with garden saute
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  • For chicken

    • 4 skinless/boneless chicken breasts
    • 1/2 cup sugar
    • 1/2 cup salt
    • 1/2 teaspoon coarsely ground pepper
    • 1 clove garlic
    • 4 cups water
  • For BBQ sauce

    • 1 cup ketchup
    • 1 cup root beer
    • 1/2 cup balsamic vinegar
    • 1/4 cup chopped onion
    • 1 large clove of garlic sliced
    • 1 medium to large peach
  • For vegetables

    • 1 zucchini squash, cut in half and sliced in 1/2-inch pieces
    • 5 green onions, cut into 2-inch pieces including the green part
    • 2 tomatillos, cut in half and then sliced
    • 1 red bell pepper, sliced and cut into pieces
    • 1 jalapeno pepper, chopped
    • 2 fresh ears of corn, cut kernels from the cob
    • 2 teaspoons of olive oil
    • 2 teaspoons fresh oregano
    • salt and pepper to taste


Baking Directions:

For chicken: Brine chicken breasts in sugar and salt mixture for at least 30 minutes.Dry chicken breast and cut into 1 inch strips. Sprinkle chicken with salt and pepper. Place on a grill pan on the stove or grill on an outdoor grill.Turn the chicken once and brush with the peach bbq sauce, Turn the chicken and brush on the sauce on the other side. Serve with any extra sauce.For bbq sauce:Cook ingredients on medium until it thicken, about 15 minutes. Puree in a food processor or blender. For vegetables:Saute vegetables until cooked but still firm.

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