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Name: Chicken with Peaches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Water; 12 oz Snow peas; 2 tb Vegetable oil; 2 tb Lemon juice; 1 ts Salt; 1 Clove garlic; minced fine; 1 8oz can sliced peaches;; 1/2 ts Five-spice powder; 1/2 c Chicken broth; Hot cooked rice; 2 1/2 lb Boned and skinned chicken; 2 ts Cornstarch; 1 tb Sugar

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INGREDIENTS

1 tb Water
12 oz Snow peas
2 tb Vegetable oil
2 tb Lemon juice
1 ts Salt
1 Clove garlic; minced fine
1 8oz can sliced peaches;
1/2 ts Five-spice powder
1/2 c Chicken broth
Hot cooked rice
2 1/2 lb Boned and skinned chicken
2 ts Cornstarch
1 tb Sugar

Servings

INSTRUCTIONS

1. Heat a wok or wok frying pan over medium-high to high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken, salt, and five-spice powder, and stir-fry for 4 to 5 minutes. Turn often, browning on all sides. Remove from wok and keep warm. 2. Add remaining 1 tablespoon oil to wok and heat. Add the garlic and stir-fry until just brown. Add the peaches and sugar, stirring until the sugar is melted and peaches are warm, then add the lemon juice and broth. Bring to a boil. 3. Mix the cornstarch with the water, blend throroughly, then add to the wok and stir in immediately. Add the snowpeas, cover, and steam for 30 seconds. Return the chicken to the wok and stir in. Cover and steam until chicken is reheated, 1 to 2 minutes. Serve over hot rice. Recipe By : In the Kitchen with Bob Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 18:00:57 -0400 From: Cheryl Constantine

NOTES

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Chicken with Peaches

1 tb Water
12 oz Snow peas
2 tb Vegetable oil
2 tb Lemon juice
1 ts Salt
1 Clove garlic; minced fine
1 8oz can sliced peaches;
1/2 ts Five-spice powder
1/2 c Chicken broth
 Hot cooked rice
2 1/2 lb Boned and skinned chicken
2 ts Cornstarch
1 tb Sugar

1.  Heat a wok or wok frying pan over medium-high to high heat.  Add 1  tablespoon of oil.  When the oil is hot, add the chicken, salt, and  five-spice powder, and stir-fry for 4 to 5 minutes.  Turn often, browning  on all sides. Remove from wok and keep warm. 2. Add remaining 1 tablespoon  oil to wok and heat.  Add the garlic and stir-fry until just brown. Add the  peaches and sugar, stirring until the sugar is melted and peaches are warm,  then add the lemon juice and broth. Bring to a boil. 3. Mix the cornstarch  with the water, blend throroughly, then add to the wok and stir in  immediately.  Add the snowpeas, cover, and steam for 30 seconds. Return the  chicken to the wok and stir in.  Cover and steam until chicken is reheated,  1 to 2 minutes.  Serve over hot rice.  Recipe By     : In the Kitchen with Bob    Posted to EAT-L Digest 14 October 96    Date:    Tue, 15 Oct 1996 18:00:57 -0400    From:    Cheryl Constantine <Nickaduck@AOL.COM>

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Nutrition

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Serving Size: 1 Serving (430g)
Recipe Makes: 4 Servings

Calories: 512
Calories from Fat: 194 (38%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 5.5g
Cholesterol 229.6mg		71 %
Sodium 352.8mg		12 %
Potassium 795mg		21 %
Total Carbohydrate 18.7g		6 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 16.1g
Protein 58.2g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 512

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