My husband found this on the back of a bottle of malt
vinegar. I've served it several times. It's different:

Serves 4-5

1 (16oz.) can peach slices, drained and reserve juice
2 1/2 lbs skinless chicken pieces
1 Tablespoon vegetable oil
1/4 cup frozen orange juice concentrate, thawed
1/4 cup malt vinegar
1 Tablespoon brown sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/8 teaspoon pepper
2 Tablespoons cornstarch
2 Tablespoons water

1. In a large skillet, brown the chicken in the oil.

2. Combine the reserved peach liquid, orange concentrate,
vinegar, brown sugar, basil, salt, cloves, cinnamon and
pepper. Pour over browned chicken. Cover and simmer 25 to
30 minutes, or until chicken is cooked through.

3. Add peaches; heat. Combine 2 Tbsp. cornstarch and 2
Tbsp. water; stir into sauce. Heat, stirring, until sauce
is thickened. (May want to thin with a little more water.)

4. Serve chicken and sauce with rice.

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