Directions

1. Heat oil in a large skillet over medium high heat. Brown chicken pieces, then cover and saute for 7 to 10 minutes, until golden brown and almost cooked through. Transfer to a 9x13 inch baking dish.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Saute onion and bell pepper in skillet until soft; set aside. In a medium saucepan combine the cornstarch, soy sauce, vinegar and 1 cup of the reserved peach syrup. Stir together, bring to a boil and cook until clear, stirring constantly; stir in peaches, tomatoes with liquid and onion/bell pepper mixture.
4. Pour sauce over chicken pieces, cover dish and bake at 375 degrees F (190 degrees C) for 20 minutes. Remove cover and bake for another 20 minutes.