1 (3 lb.) chicken, cut in 8 pieces
1 tsp. salt
1/2 tsp. poultry seasoning
3 tbsp. cornstarch
1 c. oil
1 tbsp. oil
1 clove garlic, peeled, crushed
1 pkg. frozen snow peas
3 c. hot cooked rice
8 oz. frozen peaches, thawed
1 tbsp. sugar
2 tbsp. lemon juice
1/2 c. chicken broth
2 tsp. cornstarch, dissolve in 1 tbsp. water

Place chicken in shallow baking dish. Sprinkle with salt and poultry seasoning. Place on rack in wok over simmering water. Cover, steam 45 minutes. Remove and dot dry with paper towels. Rub cornstarch into each piece. Pour water from wok and wipe dry. Add 1 cup oil and heat to sizzling.

Fry chicken 2 or 3 at a time until lightly browned. Remove and discard garlic. Add thawed peaches and sugar. Stir until heated. Stir in lemon juice. Add broth, heat to boiling. Stir in dissolved cornstarch. Add snow peas - stirring into liquid. Cover, steam for 30 seconds. Return browned chicken to wok. Cover and steam for 30 seconds or until chicken is reheated. Serve over hot cooked rice. 6-8 servings.