1 (20 ounce) can pineapple chunks in heavy syrup
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 medium green bell pepper, cut into 1-inch-squares
1 medium red bell pepper, cut into 1-inch squares
1 1/2 cup peach salsa
Drain pineapple, reserving syrup.
In a mixing cup combine cornstarch, reserved syrup, and soy sauce until smooth. Set aside.
In a medium skillet or wok, heat 1 tablespoon oil over medium-high heat. Add chicken strips, stir-frying until browned, about 5 minutes. Remove chicken from the pan. Keep warm.
Reduce heat to medium. Add remaining 1 tablespoon oil. Add peppers and cook until crisp-tender, about 3 minutes. Add salsa and pineapple chunks. Stir in cornstarch mixture. Cook until mixture boils and thickens, about 2 minutes, stirring constantly. Return chicken to pan and heat through.
Yield: 4 servings