2 tablespoons vegetable oil
1 pound boneless chicken, cut into 1/2-inch strips 2 inches long
1/8 teaspoon black pepper
1 (16 ounce) can sliced cling peaches
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
1 minced clove garlic
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vinegar
3 cups hot rice, cooked

In large skillet or wok, heat 1 tablespoon oil. Add chicken and black pepper. Stir-fry 2 minutes. Remove with slotted spoon. Keep warm.

Drain peaches, reserving 1/2 cup juice.

Heat remaining oil. Add green and red pepper, onion, garlic and crushed red pepper; stir-fry 1 minute. Add chicken broth and reserved juice; cover and cook 1 minute. Return chicken to skillet. Cover and cook 1 minute longer.

In small cup combine soy sauce and cornstarch. Add to skillet; cook stirring constantly until sauce thickens. Stir in peaches and vinegar. Heat through.

Serve over rice.

Serves 3 to 4