2 tbsp. vegetable oil
1/8 tsp. ground pepper
1 med. green pepper, sliced
1 med. onion, sliced
1/2 tsp. ground ginger
1/2 c. syrup from peaches
1 tbsp. cornstarch
3 c. hot, cooked rice
1 lb. boneless chicken breast halves
1 (16 oz.) can sliced cling peaches
1 med. sweet red pepper, sliced
1 clove garlic, finely chopped
1/2 c. chicken broth
2 tbsp. soy sauce
2 tbsp. vinegar

In large skillet or wok heat 1 tablespoon oil over medium high heat. Cut chicken into 1/2 inch strips 2 inches long. Add chicken and pepper to skillet; stir fry 2 minutes. Remove chicken with slotted spoon; keep warm. Drain peaches; reserve 1/2 cup syrup.

Heat remaining 1 teaspoon oil in skillet. Add green and red peppers, onion, garlic, ginger; stir fry 1 minute. Add chicken broth and reserved peach syrup; cover and cook 1 minute. Return chicken to skillet. Cover and cook about 3 minutes more.

In small cup combine cornstarch and soy sauce; stir to dissolve cornstarch. Add to skillet; cook stirring constantly until sauce thickens. Stir in peaches and vinegar; heat through. Serve over hot rice.