Sweet And Sour Cashew Chicken

• 1 (16 oz.) can cling peach slices in syrup
• 1 c. bottled sweet and sour sauce
• 2 boneless, skinless chicken breast halves
• 1 Tbsp. cornstarch
• 1 Tbsp. minced fresh ginger root
• 1/2 tsp. sugar
• 2 Tbsp. vegetable oil, divided
• 1 small carrot, cut diagonally into thin slices
• 1 Tbsp. soy sauce
• 1 onion, cut in chunks
• 1 green pepper, cut in chunks
• 1/3 c. roasted cashews

1. Reserving 1/3 cup syrup, drain peaches.
2. Cut slices in half. Blend reserved syrup and sweet and sour sauce; set aside.
3. Cut chicken into 1-inch square pieces.
4. Combine cornstarch, soy sauce, ginger and sugar.
5. Stir in chicken.
6. Heat 1 tablespoon oil in hot wok or large skillet over high heat.
7. Add chicken and stir-fry 4 minutes.
8. Remove.
9. Heat remaining oil in same pan.
10. Add onion, green pepper and carrot; stir-fry 4 minutes.
11. Stir in chicken and sweet and sour sauce mixture.
12. Cook, stirring until chicken and vegetables are coated with sauce.
13. Stir in peaches and cashews; heat through.
14. Serve immediately.
15. Makes 4 servings.

syrup, sour sauce, chicken, cornstarch, fresh ginger root, sugar, vegetable oil, carrot, soy sauce, onion, green pepper, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358584 (may not work)