Polynesian Chicken

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Polynesian Chicken

Beautiful blend of flavors and colorful mixture of ingredients. –Hill Farm Inn, Arlington, Vermont

Yield: Serves 4-6


  • 1 fryer (about 3-1/2 pounds) cut up
  • 1/4 cup oil
  • 1 large white onion, quartered and separated into layers
  • 1 green pepper, cut into strips
  • 1 can (1 pound, 13 ounces) cling peach slices
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 3 tablespoons vinegar
  • 2 medium-sized tomatoes, cut into sixths


In large skillet, brown fryer in oil, cover, and cook until tender (about 15-20 minutes). Drain off excess fat. Cook onion and pepper with chicken until onion is transparent. Drain peaches, reserving syrup. Into 1 cup peach syrup, stir cornstarch, soy sauce, and vinegar. Pour over chicken and cook until clear and slightly thickened. Add peach slices and tomatoes. Heat 5 minutes longer. Serve with hot rice.

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