Polynesian Chicken


1 fryer (about 3-1/2 pounds) cut up
1/4 cup oil
1 large white onion, quartered and separated into layers
1 green pepper, cut into strips
1 can (1 pound, 13 ounces) cling peach slices
1 tablespoon cornstarch
1 tablespoon soy sauce
3 tablespoons vinegar
2 medium-sized tomatoes, cut into sixths


In large skillet, brown fryer in oil, cover, and cook until tender (about 15-20 minutes). Drain off excess fat. Cook onion and pepper with chicken until onion is transparent. Drain peaches, reserving syrup. Into 1 cup peach syrup, stir cornstarch, soy sauce, and vinegar. Pour over chicken and cook until clear and slightly thickened. Add peach slices and tomatoes. Heat 5 minutes longer. Serve with hot rice.


Serves 4-6

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