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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs boneless chicken breasts, cut in 1 1/2 inch pieces (4cm) |
salt |
ground black pepper |
1 tablespoon cornstarch |
2 tablespoons vegetable oil |
1/2 cup onion, coarsley chopped |
1 (16 ounce) can sliced peaches, reserve juice |
2 tablespoons soy sauce |
2 tablespoons vinegar |
1 tablespoon cornstarch |
1 medium green bell pepper, cut into 1 inch strips (2cm) |
1 medium tomato, coarsley chopped |
3 cups hot cooked rice |
1/4 cup slivered almonds, toasted |
Directions:
1. Sprinkle chicken with salt, pepper and cornstarch.
2. In large skillet, cook chicken and onion in oil until chicken is lightly browned.
3. Combine reserved juice, soy sauce, vinegar and cornstarch.
4. Add to chicken mixture.
5. Cook, stirring until clear and thickened.
6. Add peaches, bell peppers and tomatoes.
7. Simmer for 5 minutes or until bell peppers are tender-crisp.
8. Serve over hot rice.
9. Sprinkle with almonds.
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