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In a large frying pan or wok, heat the olive oil on medium heat. Saute the onion for five minutes, until translucent. Add the vegetables and saute for another 5 minutes. Stir occasionally. Add the chicken until reheated, before adding the remaining wet ingredients. Stir for about 10 minutes, before adding the peaches, for the last 2 or 3 minutes. Serve warm on a bed of rice or couscous.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Stainless steel wok — no seasoning needed, dishwasher safe
Hand-hammered pow wok — traditional Cantonese round-bottom design
Heavy cast iron wok — retains heat for high-heat stir-frying