Recipe By : In the Kitchen with Bob
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
2 1/2 pounds boned and skinned chicken breasts -- cut into strips
1 teaspoon salt
1/2 teaspoon five-spice powder
1 clove garlic -- minced fine
1 8oz can sliced peaches -- liquid included
1 tablespoon sugar
2 tablespoons lemon juice
1/2 cup chicken broth
2 teaspoons cornstarch
1 tablespoon water
12 ounces snow peas
Hot cooked rice
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.
