SAUCE:

1 c. orange juice
1 1/2 c. peaches, sliced (canned, fresh or frozen)
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. dry mustard
2 dashes Worcestershire sauce
1 clove garlic, minced

Other ingredients: 1 chicken or 2 breasts + 4 thighs, disjointed 1/2 c. flour 1 tsp. salt 1/8 tsp. pepper Cooking oil to depth of 1/2" in large fry pan 1/2 c. bamboo shoots, drained well 6 serving cooked rice

Heat oil in frying pan while dredging chicken in flour, salt and pepper. Brown chicken. Combine sauce ingredients and simmer 10 minutes. Remove chicken when it is browned and pour off oil. Replace chicken and pour sauce over chicken. Cover and simmer about 30 to 35 minutes over low heat to prevent scorching. Test chicken for doneness. Add drained bamboo shoots and simmer for 15 minutes more. Serve over rice. Yield: 6