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Pepper Medley Chicken with Peaches




  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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