Polynesian Chicken and Rice

1-1/2 pound skinned and boned chicken breasts, cut in 1-1/2 inch pieces

Salt (optional)

Ground black pepper

2 tbs cornstarch, divided

1 medium onion, thinly sliced

1 tbs vegetable oil

1 can (16 oz) sliced peaches in juice (drain; reserve juice)

1 can (8 oz) no-salt-added tomato sauce

2 tbs milder soy sauce

1 medium green pepper, coarsely chopped

3 cups hot cooked rice

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.

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Cajun Country -- New Iberia, Louisiana