My very good friend Margaret gave me this recipe, which she cooked for a bunch of us when we went to supper one night. It really is delicious.
Preparation time approximately 30 minutes
1 x 15ml/1 tablespoon vegetable oil
15g/ ½ oz butter
1 medium onion thinly sliced
1 green pepper de-seeded and thinly sliced
1 red pepper de-seeded and thinly sliced
4 skinless and boneless chicken breast fillets
410g/14oz can sliced peaches in syrup
1 x 15ml/1 tablespoon cornflour
1 x 15ml/1 tablespoon soy sauce
2 x 15ml/2 tablespoons white wine vinegar
1 x 15ml/1 tablespoons soft brown sugar
2 x 15ml/2 tablespoons water/chicken stock
Sprinkle of cayenne pepper/paprika
1. Heat the oil and butter in a wide shallow pan and gently fry the onion, pepper and chicken for approximately 5 minutes.
2. Drain peaches, reserve the syrup mix the cornflour, soy sauce, vinegar, sugar, and water with syrup and add to the pan with chicken. Stirring all the time. Bring to the boil, then reduce the heat and cover and simmer for 15 minutes minimum until the chicken is cooked through.
3. Stir in the peaches and simmer for a further 5 minutes . Sprinkle with cayenne pepper or paprika.
4. Serve with a crispy green salad and freshly cooked rice.