¼ cup orange juice

2 tablespoon brown sugar

2 tablespoon low-sodium soy sauce

2 tablespoon rice vinegar

2 tablespoon canola oil

4 skinless boneless chicken breasts (about 1 ¼ pounds in total)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon grated peeled fresh ginger

2 cloves garlic, minced

½ cup low-sodium chicken broth

4 large firm but ripe peaches, sliced into ¼-inch slices

3 cups cooked brown rice

2 tablespoons sliced almonds, toasted in a dry skillet over medium-high heat for 2 minutes

3 cups steamed broccoli spears

                In a small bowl, whisk together the orange juice, brown sugar, soy sauce, and rice vinegar until the sugar is dissolved.

                 Heat 1 tablespoon of the oil in a large skillet over medium-high heat.  Season the chicken on both sides with the salt and pepper.  Add to the skillet and cook until browned, about 2 minutes per side.  Transfer the chicken to a plate.

                Heat the remaining tablespoon of oil in the same skillet, then add the ginger and garlic and cook, stirring for 30 seconds.  Add the chicken broth, soy sauce mixture, and peaches; turn the heat up to high and cook, uncovered, stirring occasionally, until the sauce is slightly thickened and the peaches soften, about 6 minutes.  Add the chicken back to the pan, reduce the heat to medium –low, cover, and cook until the chicken is cooked through, about 5 minutes.

                Serve the chicken over the rice, topped with the sauce and sprinkled with the toasted almonds.  Place a few broccoli spears alongside.

Makes 4 servings