| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Kooknet, Cyberealm |
4 |
Servings |
INGREDIENTS
| 1 |
|
16 oz can cling peaches |
| 2 |
|
Boned, skinned chicken |
|
|
Breast halves |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1 |
|
Onion, chunked |
| 1 |
c |
Cashews |
| 1 |
c |
Sweet'n Sour Sauce |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Minced fresh ginger |
| 2 |
tb |
Vegetable oil, divided |
| 1 |
|
Carrot, julienned |
INSTRUCTIONS
Reserving 1/3 cup of syrup from peaches, cut slices in half. Blend reserved
syrup and Sweet'n Sour sauce (bottled); set aside. Cut chicken into 1-inch
squares. Combine cornstarch, soy sauce, ginger and sugar; stir in chicken.
Heat 1 Tb vegetable oil in wok or large skillet over high heat. Add chicken
mixture and stir-fry 4 minutes. Remove chicken to warm plate. Add second Tb
oil to wok, and stir in onion and carrot. Stir-fry until vegetables are
crisp/tender and add Sweet'n Sour mixture and reserved cooked chicken.
Cook, stirring until chicken and vegetables are coated with sauce. Stir in
peaches and cashews; heat through. Serve immediately over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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