Pepper Medley Chicken with Peaches

Yield: 3 to 4 servings

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

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.