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Pepper Medley Chicken with Peaches


  • 2 tablespoons vegetable oil
  • 1 pound boneless chicken, cut into 1/2-inch strips 2 inches long
  • 1/8 teaspoon black pepper
  • 1 (16 ounce) can sliced cling peaches
  • 1 medium green bell pepper, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium onion, sliced
  • 1 minced clove garlic
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vinegar
  • 3 cups hot rice, cooked


  1. In large skillet or wok, heat 1 tablespoon oil. Add chicken and black pepper. Stir-fry 2 minutes. Remove with slotted spoon. Keep warm.
  2. Drain peaches, reserving 1/2 cup juice.
  3. Heat remaining oil. Add green and red pepper, onion, garlic and crushed red pepper; stir-fry 1 minute.
  4. Add chicken broth and reserved juice; cover and cook 1 minute.
  5. Return chicken to skillet. Cover and cook 1 minute longer.
  6. In small cup combine soy sauce and cornstarch. Add to skillet; cook stirring constantly until sauce thickens.
  7. Stir in peaches and vinegar. Heat through.
  8. Serve over rice.

Yield: 3 to 4 servings

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