Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Sprinkle chicken with salt, pepper and 1 tablespoon cornstarch.
  2. Cook chicken and onion in oil in large skillet until chicken is lightly browned.
  3. Blend reserved juice, soy sauce, vinegar and remaining 1 tablespoon cornstarch; 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 beds of fluffy rice. Sprinkle with almonds.

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