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Chicken with Peaches















Trans-fat Free


2 tablespoons vegetable oil
2 ½ pounds chicken breast halves, boneless, skinless
cut into strips
1 teaspoon salt
½ teaspoon chinese five spice powder
1 each garlic cloves
finely minced
1 can peaches, canned
sliced, liquid included (8 oz)
1 tablespoon sugar
2 tablespoons lemon juice
½ cup chicken broth
2 teaspoons cornstarch
1 tablespoon water
12 ounces snow pea pods
2 cups rice, cooked


  1. Heat a wok or wok frying pan over medium-high to high heat. Add 1 tablespoon of oil.

When the oil is hot, add the chicken, salt, and five-spice powder, and stir-fry for 4 to 5 minutes.

Turn often, browning on all sides.

Remove from wok and keep warm.

  1. Add remaining 1 tablespoon oil to wok and heat. Add the garlic and stir-fry until just brown.

Add the peaches and sugar, stirring until the sugar is melted and peaches are warm, then add the lemon juice and broth.

Bring to a boil.

  1. Mix the cornstarch with the water, blend throroughly, then add to Add the snowpeas, cover, and steam for 30 seconds. Return the chicken to the wok and stir in. Cover and steam until chicken is reheated, 1 to 2 minutes. Serve over hot rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 44523% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 563mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 122g
Vitamin A 4% Vitamin C 19%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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