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