Ginger Chicken and Peach Saute - serves 4

2/3 pound chicken cutlets
2 tsp lemon juice
1/2 tsp fennel seeds, ground
1/2 tsp cumin seeds, ground
1/2 tsp curry powder
1 tbsp fresh parsley or coriander
1 shallot, minced
2 tsp peanut oil
1 slice gingerroot
3 peaches, peeled and sliced
unsalted shelled pistachio nuts

Slice chicken into finger-size ribbons and place in a nonmetal bowl. Add lemon juice, fennel, cumin, curry powder, parsley, and shallot and combine well. Marinate for an hour.
In a large wok or nonstick skillet, heat oil and ginger over medium-high heat until fragrant.
Discard ginger and add chicken mixture and marinade. Saute over high heat until chicken is almost cooked through about 4 minutes.
Then add peaches and continue to saute until peaches are heated through and chicken is cooked, about 1 minute more.
Serve hot over rice or skinny noodles, sprinkled with pistachios.