2 whole chicken breasts, quartered or 1 fryer cut up
1 lg. green pepper, cut in strips
1 (16 oz.) can sliced peaches
1 med. onion, sliced
1/4 c. cider vinegar
2 tbsp. soy sauce
2 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. water
2 tbsp. water & 1 tbsp. cornstarch

About 1 hour before serving, heat 12 inch skillet over medium heat with oil. Brown chicken pieces. Remove chicken. Cook onion and pepper until crisp tender. Drain peach juice into skillet (save peaches). Return chicken to skillet and stir in vinegar, soy sauce, brown sugar, salt, pepper and 1/4 cup water.

Heat to boiling; reduce heat and simmer until tender. Mix 2 tablespoons water and 1 tablespoon cornstarch, add to simmering mixture with peaches. Serve with rice.