Ingredients

4 medium (12 oz. total) chicken breast halves; boned, skinless
8-oz. can peach slices, light syrup
1 tsp. cornstarch
1/2 tsp. grated gingerroot
1/4 tsp. salt
1/2 C. water
water chestnuts; drained, sliced
2 C. hot cooked rice
6 oz. package frozen pea pods, cooked

Cooking Instructions

Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or until 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 1/2 C.. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir until 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.
 
 
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