Polynesian Chicken and Rice

1-1/2 pound skinned and boned chicken breasts, cut in 1-1/2 inch pieces
Salt (optional)
Ground black pepper
2 tbs cornstarch, divided
1 medium onion, thinly sliced
1 tbs vegetable oil
1 can (16 oz) sliced peaches in juice (drain; reserve juice)
1 can (8 oz) no-salt-added tomato sauce
2 tbs milder soy sauce
1 medium green pepper, coarsely chopped
3 cups hot cooked rice

Sprinkle chicken with salt, pepper, and 1 tablespoon cornstarch. In large non-stick skillet cook chicken and onion in oil until chicken is slightly browned. Blend reserved juice, tomato sauce, soy sauce, and remaining cornstarch; add to chicken. Cook, stirring, until thickened and bubbly. Add peaches and green pepper. Slimmer 5 minutes, or until pepper is tender crisp. Serve over beds of fluffy rice.

Makes 6 servings.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana