Ginger And Peach Chicken

By akselden

Ingredients

• Nonstick spray coating
• 4 medium (12 ounces total)boned skinless chicken breast halves
• 1 8 ounce can peach slices in light syrup
• 1 teaspoon cornstarch
• 1/2 teaspoon grated ginger root or 1/8 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 of an 8-ounce can (1/2 cup) sliced water chestnuts,drained
• 2 cups hot cooked rice
• 1 6-ounce package frozen pea pods, cooked and drained

Preparation

Step 1

Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 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 1/2 cup. Stir in cornstarch, ginger root, 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.