Ingredients
1
teaspoon oil
4
boneless, skinless chicken breast halves
1
(16-oz.) can sliced peaches in light syrup, undrained
1
tablespoon cornstarch
2
tablespoons brown sugar
1
tablespoon cider vinegar
1
tablespoon soy sauce
1/2
to 1 teaspoon dried basil leaves
Preparation
Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 4 to 5 minutes, or until lightly browned. Turn chicken; cover and cook an additional 4 to 5 minutes or until chicken is for- tender and juices run clear. Remove from skillet; cover to keep warm.
Meanwhile, drain peach syrup into glass measuring cup; add water to make 1 cup liquid. Stir in cornstarch, brown sugar, vinegar, soy sauce and basil.
Pour liquid into hot skillet; cook and stir until thickened and bubbly. Gently stir in peach slices and chicken. If desired, serve with hot cooked rice.
