by Eddy Robey M.A.

Oriental Chicken with Peaches for Sukkot
  It is the time for fresh fruit and fast cooking. A new year of abundance has begun.
Roadside stands are full of juicy delights and everyone wants to be enjoying the bounteous harvest. For a week, each dinner is a starlit festival.
Thanks to quick-cooking boneless chicken breasts, this meal can be done in 30 minutes. leaving plenty of time to enjoy a lovely warm evening and relax in the Sukkah under a peaceful sky.
6 boneless, skinless, Chicken Breast halves
1/2 cup Flour 1 bunch Cilantro, chopped
1 large Onion, halved and thinly sliced
2 tablespoons freshly grated Ginger Root
6 fresh, ripe Peaches, peeled and sliced
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
1 teaspoon Chinese 5 Spice Powder
2 tablespoons Honey
3 tablespoons Vegetable Oil
In a large saucepan, saute the Onion and Ginger Root in 1 tablespoon of the Vegetable Oil until translucent.
Whilst the onion is cooking, dredge the Chicken Breasts in the Flour, then brown them in a skillet which contains the remaining 2 tablespoons of Vegetable Oil. It will take about 5 minutes a side to cook them thoroughly.
Add the remaining ingredients to the saucepan which contains the Onions, bring to a boil over medium heat and cook for 2 minutes, stirring to make sure it doesn't stick.
Pour the contents of the saucepan over the Chicken Breasts in the skillet and let cook for one minute.
Serve over Rice or Noodles.
  Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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