Fried chicken in tart peach sauce

Ingredients:

• 4 skinless, boneless chicken breasts, about 0.6 kg.
• 1 tbsp. l. rapeseed oil
• 0.5 tsp salt
• 1/4 tsp black pepper
• 2 tbsp. l. brown sugar
• 2 tablespoons lightly salted soy sauce
• 2 tbsp. l. rice vinegar
• 1/4 cup orange juice
• 1 teaspoon grated ginger
• 2 cloves garlic, crushed
• 0.5 cups lightly salted chicken broth
• 4 large firm ripe peaches, sliced ​​1/4 inch thick, or 2 packages (300 g each) frozen peaches (about 4 1/2 cups)
• 2 tbsp almond flakes

Preparation:

1. Heat vegetable oil in a large skillet over medium-high heat. Season the chicken with salt and pepper on both sides, add it to the skillet, and cook for about 2 minutes per side. Meanwhile, combine the brown sugar, soy sauce, rice vinegar, and orange juice in a small bowl and set aside. Once the chicken is browned, transfer it to a plate and set aside.
2. Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Then add the chicken broth, soy sauce mixture, and peaches. Increase the heat to high and cook, uncovered, for about 6 minutes, stirring occasionally, until the sauce thickens and the peaches soften. Add the chicken back to the pan with the sauce, reduce the heat to medium-low, cover, and simmer for about 5 minutes, or until the chicken is cooked through.
3. Meanwhile, toast the almonds in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes.
4. Serve the chicken drizzled with the sauce and sprinkled with toasted almonds and coarsely chopped parsley. iceberg lettuce.