Chicken Tortillas with Sweet and Sour Dipping Sauce

For the dip: Rinse peppers, cut in half, remove seeds and  white ribs and chop. Ginger and garlic peel. Rinse the chile and remove the seeds. Place the ginger, garlic and chile in a mortar and pound to a paste. Transfer to a saucepan along with the peppers, broth, vinegar and jam and bring to a boil. In a bowl, stir together the cornstarch and 3 tablespoons cold water. Pour the cornstarch mixture into the sauce and bring to a boil., stirring all the while. Season with salt.

In a skillet, bring the chicken broth to a simmer, add the chicken breasts and simmer until just cooked through, about 10 minutes. Remove and when cool enough to handle, cut  lengthwise into strips.

Rinse, trim and cut the zucchini into sticks.

Peel the carrot and cut into sticks.

Blanch peaches in a pot of boiling water for about 10 seconds. Drain, peel, halve, remove the pit and cut into sticks.

Rinse, trim and cut the scallions into 10 cm (approximately 4-inch) long pieces.

Rinse peppers, halve, remove seeds and cut into strips. Heat the oil in a skillet and saute the pepper and carrots until crisp-tender. Add the zucchini and peaches and cook until the vegetables are tender 2 -3 minutes longer. Season with salt and pepper, transfer to a bowl and stir in 3 tablespoons of the dip.

Preheat the oven to 250°C (approximately 480°F). Wrap the tortillas in foil and warm in the oven for a few minutes.