Instructions: Reserving 1/3 cup of syrup from peaches, cut slices in half. Blend reserved syrup and Sweetn Sour sauce (bottled); set aside. Cut chicken into 1-inch squares. Combine cornstarch, soy sauce, ginger and sugar; stir in chicken.

Heat 1 Tb vegetable oil in wok or large skillet over high heat. Add chicken mixture and stir-fry 4 minutes. Remove chicken to warm plate. Add second Tb oil to wok, and stir in onion and carrot. Stir-fry until vegetables are crisp/tender and add Sweetn Sour mixture and reserved cooked chicken.

Cook, stirring until chicken and vegetables are coated with sauce. Stir in peaches and cashews; heat through. Serve immediately over rice.

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