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POLYNESIAN CHICKEN AND RICE 
1 1/2 lbs. skinned & boned chicken breasts, cut into 1 1/2" pieces
1 tsp. ground black pepper
2 tbsp. cornstarch
1 med. onion, sliced
1 tbsp. vegetable oil
1 (16 oz.) can sliced peaches in juice (drain & reserve juice)
1 (8 oz.) can tomato sauce
2 tbsp. soy sauce
3 c. cooked rice

Sprinkle chicken with pepper and 1 tablespoon cornstarch. In large skillet, cook chicken and onion in oil until chicken is browned. Blend reserved juice, tomato sauce, soy sauce and remaining cornstarch. Add to chicken. Cook, stirring until thickened and bubbly. Add peaches and green pepper. Simmer 5 minutes or until pepper is tender. Serve over rice. Serves 6.
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