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
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.
