Island Chicken And Rice

• 1 1/2 lb. boneless skinless chicken breasts, cut in 1 1/2-inch pieces
• 2 Tbsp. cornstarch, divided in half
• 1/2 c. coarsely chopped onions
• 2 Tbsp. vegetable oil
• 16 oz. can sliced peaches in fruit juice (reserve juice)
• 2 Tbsp. lite soy sauce
• 2 Tbsp. vinegar
• 1 medium green pepper, cut into 1-inch strips
• 1 medium tomato
• 3 c. hot cooked brown rice or white rice
• 1/3 c. slivered almonds, toasted

1. Sprinkle chicken with pepper and 1 tablespoon cornstarch.
2. In a large skillet, cook chicken and onions in oil until lightly brown.
3. Blend reserved peach juice, soy sauce, vinegar and remaining cornstarch and add to chicken.
4. Cook, stirring until clear and thickened.
5. Add peaches, green pepper and tomato. Simmer 5 minutes or until green pepper is tender-crisp.
6. Serve over fluffy rice and sprinkle with almonds.

chicken breasts, cornstarch, onions, vegetable oil, peaches, soy sauce, vinegar, green pepper, tomato, hot cooked brown rice, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=218921 (may not work)