Ginger
&
Peach
Chicken
-
serve
4
4
chicken
breast
halves
1
tsp
cornstarch
1/4
tsp
salt
2
cup
hot
cooked
Rice
8
oz
can
peach
slices,
lite
syrup
1/2
tsp
grated
gingerroot
1/2
cup
sliced
water
chestnuts,
drain
6
oz
Pkg
frozen
pea
pods,
cooked
4
med
boned
skinless
chicken
breast
halves
spray
a
large
skillet
with
nonstick
spray.
Preheat
skillet
over
medium
heat.
Add
chicken.
Cook
over
medium
heat
for
8-10
minutes
or
till
tender
and
no
longer
pink;
turn
to
brown
evenly.
Remove
from
skillet;
keep
warm.
Meanwhile,
drain
peaches,
reserving
juice.
Add
water
to
juice
to
equal
½
cup.
Stir
in
cornstarch,
gingerroot,
and
salt.
Add
to
skillet.
Cook
and
stir
till
thickened
and
bubbly.
Cook
and
stir
1
minute
more.
Gently
stir
in
peaches
and
water
chestnuts:
heat
through.
On
a
serving
platter
or
4
individual
plates
arrange
rice,
pea
pods,
and
chicken.
Spoon
sauce
over
chicken.
Submitted By (Miki)
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