16 oz. can sliced peaches
2 whole chicken breasts (skinned and boned)
1 1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 1/2 tbsp. vegetable oil
1 lg. onion, sliced
1 lg. green pepper, sliced
1 c. catsup
2 tbsp. soy sauce

Or 1 pound pork or beef, round or sirloin 3/4 inch thick.

Add vegetables and nuts as desired - snow peas, water chestnuts, bamboos shoots, cashews, almonds, etc.

Drain peaches, reserving syrup. Cut chicken into thinly sliced strips and sprinkle with seasoned salt and pepper. Cook in oil about 2 minutes. Add onions, cooking until tender-crisp. Blend catsup, peach syrup, and soy sauce to make 2 1/2 cups liquid.

Pour over chicken, cover and simmer 20 minutes. Add green peppers and peaches (and other vegetables, nuts, etc.). Replace cover and continue cooking 20 minutes longer. Serve over hot rice. Serves 6.

Easier to slice when partially frozen.