Ginger chicken with peaches ...magazine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Boneless chicken breasts |
| 2 | tablespoons | Magarine |
| 16 | ounces | Peaches |
| 1 | tablespoon | Cornstarch |
| 1 | x | Tinerroot; grated |
| 8 | ounces | Sliced water chestnuts;opt. |
Directions
DIRECTIONS - RINSE CHICKENPAT DRY. IN A 10 IN SKILLET COOK CHICKEN IN HOT MARGARINE OVER MEDIUM HEAT ABOUT 10 MIN. OR TIL TENDER ENOUGH TO BE EASILY PIERCED WITH FORK, TURNING ONCE. REMOVE FRO SKILLET; COVER TO KEEP WARM. DRAIN PEACHES, RESERVING SYRUP. ADD WATER TO RESERVED SYRUP
TO MAIE ¾ C TOTAL STIR IN THE CORNSTARCH AND GINGERROOT. ADD TO SKILLET. COOK AND STIR TILL THICKENED AND BUBBLY. ADD PEACHES AND WATER CHESTNUTS; HEAT THROUGH. SEASON TO TASE WITH SALT AND PEPPER.
SPOON OVER CHICKEN. SERVE WITH RICE. 267cal, 27g carbo.,9g fat, 72mg chol. 137mg sodium.