Southwestern Sweet and Sour Chicken

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

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