1 1/4 lbs. skinned, boned chicken breasts cut into 1 1/2 inch pieces (can use
thick cutlets)
Black pepper to taste
2 tbsp. cornstarch, divided
1 med. onion, sliced thin
1 tbsp. vegetable oil
1 (16 oz.) can unsweetened peaches
1 (8 oz.) can tomato sauce
2 tbsp. soy sauce
1 med. green pepper, chopped coarse
6 c. hot, cooked rice

Sprinkle chicken with pepper and 1 tbsp. cornstarch.

In a large, non-stick skillet cook chicken pieces and onion in oil until chicken is slightly browned.

Drain peaches; reserve juice. Blend juice, tomato sauce, soy sauce and remaining cornstarch. Mix and add to chicken. Cook, stirring until thick.

Add peaches and green pepper. Simmer 5 minutes or until pepper is crisp-tender. Serve over rice. Feeds 4 to 6.