Ginger chicken with peaches
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole medium chicken breasts(about 1 1/2 lbs.)skinned,boned | |
| And halve lengthwise | ||
| 2 | tablespoons | Margarine or butter |
| 1 | 16 oz can peach slices | |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Grated gingerroot |
| 1 | 8 oz can sliced water chestnuts,drained | |
Directions
Rinse chicken; pat dry. In a 10" skillet, cook in hot margarine over medium heat, about 10 minutes or until tender enough to be easily pierced with a fork, turning once. Remove from skillet; cover to keep warm. Drain peaches, reserving syrup. Add water to reserved syrup to make ¾ cup total; stir in cornstarch and gingerroot. Add to skillet. Cook and stir until thickened and bubbly. Add peaches and water chestnuts; heat through. Season to taste with salt and pepper.
Spoon over chicken.
Makes 4 servings.