4 skinless, boneless chicken breast halves
1 (8oz.) can peach slices in light syrup
1 tsp. cornstarch
1/2 tsp. grated fresh ginger (1/8 tsp ground ginger)
1/4 tsp. salt
1/2 (8oz.) can sliced water chestnuts, drained
2 C. hot cooked rice
1 (6oz.) pkg. frozen pea pods, cooked and drained
1. Spray a large skillet with nonstick cooking spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or until tender and no longer pink, turning to brown evenly. Remove chicken from skillet; keep warm.
2. Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 Cup. Stir in cornstarch, ginger and salt. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts; heat through.
3. Arrange rice, pea pods anc chicken to serve. Spoon sauce over chicken.
Nutrition: 321 calories; 3g fat; 41g carbs; 30g protien