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.