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
3 cloves garlic, minced
1 tbsp. olive or vegetable oil
1 (16 oz.) can sliced peaches in juice (drain & reserve juice)
1 (8 oz.) can tomato sauce
1 large green pepper, seeded and cut in 1" pieces
2 tbsp. soy sauce
3 c. cooked rice

Sprinkle chicken with pepper and 1 tablespoon cornstarch.

In a large skillet, sauté chicken, onion and garlic 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.