Ingredients
•  2 large boneless, skinless chicken breasts (1 1/2 lbs.)
•  1 tablespoon vegetable oil
•  1/2 large onion, thinly sliced
•  1 clove minced garlic
•  2 teaspoons Thai red curry paste
•  1 tablespoon sugar
•  1 tablespoon fish sauce
•  2 teaspoons finely grated lime peel
•  3/4 cup coconut milk
•  1 15 oz. can California Cling Peach slices
•  1 cup snow peas
•  1 small red pepper, thinly sliced
•  3  1/2 cups green onions, sliced
•  1/2 cup fresh basil leaves, thinly sliced
•  2 tablespoons coarsely chopped cilantro

Preparation
Using a sharp knife, cut the chicken into 3/4-inch cubes; reserve.

Heat oil in a wok or frying pan over high heat. Add the onion and stir-fry for 2 minutes. Add the chicken and the garlic and cook until the chicken is golden-brown and almost cooked through, about 5 minutes. Add the red curry paste, sugar, fish sauce, lime peel and coconut milk and stir until well mixed. Bring to a boil and cook for 2 minutes.

Meanwhile, drain the peaches and then add snow peas, red pepper and peaches to onion mixture. Cook, stirring, for 2 minutes.

Sprinkle with green onions, basil and cilantro and serve with rice.

Nutrition Facts (per 14.28 oz. serving): Calories 399, Calories from Fat 137, Fat 15 g, Protein 41 g, Carbohydrates 24 g, Cholesterol 98.66 mg, Dietary Fiber 3.51 g, Calcium 50 mg, Iron 3.28 mg, Sodium 340.78 mg