2 whole chicken cutlets, cut in cubes
1 (16 oz.) can sliced peaches
1 tsp. cornstarch
1 c. chicken broth
1/2 tsp. ginger
1/4 tsp. salt
1 c. scallions (optional)

Brown and cook chicken in greased fry pan. Add broth and peach syrup, except 1/4 cup. Cook 2 minutes. Mix together 1/4 cup of peach syrup, cornstarch, ginger and salt. Add to chicken and cook until thick. Add scallions and peaches. Serve over rice.