Ginger & peach chicken

4 Servings

Ingredients

Quantity Ingredient
4 xes Chicken Breast halves *
8 ounces Can Peach slices, lite syrup
1 teaspoon Cornstarch
½ teaspoon Grated Gingerroot
¼ teaspoon Salt
½ cup Sliced Water Chestnuts,drain
2 cups Hot cooked Rice
6 ounces Pkg frozen Pea Pods, cooked

Directions

* 4 med (12 oz total) 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.

******************************************************* ****** Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg cholesterol, 205 mg sodium, 459 mg potassium.

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