This is another stir-fry dish that is meant to have lots of sauce to mix in with cooked rice. In addition to the rice, it would go very nicely with a stir-fried green vegetable. Be sure to use firm peaches that are not too ripe so they do not fall apart during stir-frying.

1. Cut the chicken into thin strips 1½ to 2 inches long. Place the chicken in a bowl and add the lemon juice, soy sauce, and 3 teaspoons cornstarch. Marinate the chicken for 20 minutes.

2. In a small bowl, combine the orange juice with the brown sugar.

3. In a separate small bowl, dissolve 1 teaspoon cornstarch with either 2 or 4 teaspoons water, depending on whether you want a thick or thinner sauce. Set aside.

4. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until the chicken turns white and is nearly cooked through. Remove the chicken from the pan. Drain in a colander or on paper towels.

5. Add 1 tablespoon oil to the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the peaches. Stir-fry for 1 minute, then add the orange juice, stirring to dissolve the sugar.

6. Stir the cornstarch and water mixture and add it to the juice, stirring continually to thicken. When the sauce has thickened, add the chicken back into the pan. Stir-fry for 1 to 2 more minutes to mix everything together. Serve hot.