Ginger and Peach Chicken
4 boneless, skinless chicken breasts
8 ounce can sliced peaches, juice reserved
1 teaspoon cornstarch
1/2 teaspoon ginger
1/4 teaspoon salt
4 ounce sliced water chestnuts, drained
2 cups rice, cooked
6 ounce package frozen pea pods, cooked and drained
Spray a large skillet with non-stick vegetable spray.
Preheat skillet over medium-high heat and add chicken; cook for 8 to 10 minutes or until tender and juices run clear, turning to brown evenly.
Remove chicken from skillet and set aside.
In a measuring cup, add enough water to reserved peach juice to equal 1/2 cup.
Stir in cornstarch, ginger and salt.
Add to skillet, cook and stir until thick and bubbly.
Cook and stir for one additional minute.
Gently mix in peaches and water chestnuts; heat through.
On individual plates arrange rice, pea pods, and chicken.
Spoon sauce over chicken and serve.
Makes 4 servings.
Posted by Pat in IN