Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 16 oz can cling peaches
2 ea Boned, skinned chicken
Breast halves
1 tb Soy sauce
1/2 ts Sugar
1 ea 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 ea Carrot, julienned

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.

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