Ginger and Peach Chicken |
| |
|
| 4 small skinless, boneless chicken breast halves |
1/4 teaspoon salt |
| 1 (8 ounce) can peach slices in light syrup |
1/2 8 ounce can sliced water chestnuts, drained |
| 1 teaspoon cornstarch |
2 cups hot cooked rice |
| 1/2 teaspoon grated fresh ginger* |
1 6 ounce package frozen pea pods, |
| |
cooked and drained |
| |
|
| Spray a large skillet with nonstick spray coating. Preheat skillet
over medium heat. Add chicken. Cook over medium heat for 8 to 10
minutes or until tender and no longer pink, turning to brown evenly.
Remove chicken from skillet; keep warm. 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. On a serving platter or 4 individual
plates, arrange rice, pea pods, and chicken. Spoon sauce over chicken. |
| |
|
| |
|
| *1/8 teaspoon ground ginger may be substituted. |
|
|
|
