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.
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana