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Ingredients |
4 chicken breast halves
1 tsp cornstarch
1/4 tsp salt
2 cup hot cooked Rice
8 oz can peach slices, lite syrup
1/2 tsp grated gingerroot
1/2 cup sliced water chestnuts, drain
6 oz Pkg frozen pea pods, cooked
4 med boned skinless chicken breast halves spray a large skillet with
nonstick spray.
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Method:
1. Preheat skillet over medium heat. Add chicken.
Cook over medium heat for 8-10 minutes or till tender and no longer pink;
turn to brown evenly. |
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2. Remove from skillet; keep warm.
Meanwhile, drain peaches, reserving juice. Add water to juice to equal ½
cup.
Stir in cornstarch, gingerroot, and salt.
3. Add to skillet. Cook and stir till thickened
and bubbly. Cook and stir 1 minute more.
4. Gently stir in peaches and water chestnuts:
heat through.
5. On a serving platter or 4 individual plates
arrange rice, pea pods, and chicken. Spoon sauce over chicken. |
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