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Sweet'n sour cashew chicken

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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