1 can (16 oz) cling peach slices in syrup
1 cup Kikkoman Sweet & Sour sauce
2 boneless, skinless chicken breast halves
1 T cornstarch
1 T Kikkoman soy sauce
1 T minced fresh ginger rot
1/2 t sugar
2 T vegetable oil, divided
1 onion, chunked
1 green bell pepper, chunked
1 small carrot, cut diagonally into thin slices
1/3 cup roasted cashews
Reserving 1/3 cup syrup, drain peaches; cu slices in half. Blend reserved syrup and sweet and sour sauce; set aside. Cut chicken into one inch square pieces. Combine cornstarch, soy sauce, ginger and sugar in medium bowl; stir in chicken. Heat 1 T oil in hot wok or large skillet over high heat. Add chicken and stir-fry four minutes; remove. Heat remaining 1 T oil in same pan. Add onion, bell pepper and carrot; stir-fry four minutes. Stir in chicken, sweet and sour sauce mixture, peaches and cashews; heat through. Serve immediately.
Makes 4 servings.