6 whole chicken legs or 3 whole chicken breasts
2 tsp. salt
1/4 c. butter
1 (16 oz.) can peach halves
1 med. onion, sliced
1 tbsp. lemon juice
1/2 tsp. ginger
1 med. green pepper, sliced
2 tsp. cornstarch
1/4 c. water

Sprinkle chicken with salt. Brown chicken in melted butter in skillet. Drain peach syrup into skillet. Add onion, lemon juice, ginger, 1 teaspoon salt. Cover and simmer 30 to 40 minutes. Add green pepper, simmer 10 minutes more. Add water with cornstarch for thickening. Add peaches, simmer 5 minutes more.

Serve with cooked rice. Place rice in center of a large platter. Arrange chicken and peaches around rice. Pour liquid over rice and arrange pepper slices over rice.