Preparation:
* 4 med (12 oz total) boned skinless chicken breast halves
Spray a large skillet with nonstick spray. 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. Remove from skillet; keep warm.
Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet.
Cook and stir till 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. |
