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Honolulu Chicken Recipe

Tender chicken simmered in a sweet and savory peach-barbecue sauce with soy sauce, onion, bell pepper, and water chestnuts. Serve this easy chicken dinner over steamed white or jasmine rice.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course: Dinner
Cuisine: American-style
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2½ –3 lb boneless skinless chicken breasts, cut into pieces
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
Peach-Barbecue Sauce
  • 1 cup peach preserves
  • ½ cup barbecue sauce
  • ½ cup chopped yellow onion
  • 2 tablespoons low-sodium soy sauce
  • ¼ cup water
Vegetables
  • 1 green bell pepper sliced
  • 1 can 6 oz sliced water chestnuts, drained
For Serving
  • 4 –6 cups cooked white or jasmine rice

Equipment

  • 1 Large Dutch Oven or Deep Skillet For browning the chicken and simmering the sauce
  • 1 Mixing Bowl For coating the chicken with seasoned flour
  • 1 Tongs For turning and removing the chicken
  • 1 Wooden spoon For stirring the sauce and scraping the pan
  • 1 Measuring Cups and Spoons For measuring ingredients accurately
  • 1 Instant-Read Thermometer To check that chicken reaches 165°F

Method
 

  1. Prepare the chicken: Pat the chicken dry. Combine flour, salt, and black pepper in a bowl. Add the chicken and toss until lightly coated.
  2. Brown the chicken: Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken for about 3–4 minutes per side. Remove and set aside.
  3. Cook the vegetables: Add the chopped onion and sliced bell pepper to the same pan. Cook for 3–4 minutes until slightly softened, scraping up the browned bits from the bottom.
  4. Make the sauce: Add peach preserves, barbecue sauce, soy sauce, and water. Stir well and bring the mixture to a gentle simmer.
  5. Simmer the chicken: Return the browned chicken to the pan and coat it with the sauce. Reduce the heat to low, cover, and simmer for 25–30 minutes.
  6. Add water chestnuts: Stir in the drained water chestnuts during the final 5–10 minutes of cooking to help keep them crisp.
  7. Check for doneness: Use an instant-read thermometer to check the thickest piece of chicken. It should reach 165°F (74°C).
  8. Serve: Let the chicken rest for a few minutes, then serve hot over cooked white or jasmine rice with plenty of the peach-barbecue sauce.

Notes

  • Boneless chicken thighs can be substituted for chicken breasts.
  • A smoky or mildly tangy barbecue sauce works best.
  • Avoid boiling the sauce too aggressively because the peach preserves contain sugar.
  • Add the water chestnuts near the end to maintain their crunch.
  • Taste the sauce before adding additional salt.
  • Add red pepper flakes or sriracha for a spicy variation.
  • Refrigerate leftovers in an airtight container for 3–4 days.
  • Nutrition information is approximate and does not include rice.