Ginger and Peach Chicken

Course : Chinese
Serves: 4
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4 pieces chicken breast halves *
1 teaspoon cornstarch
1/4 teaspoon salt
2 cups hot cooked rice
8 ounces peach slices -- lite syrup
1/2 teaspoon grated gingerroot
1/2 cup sliced water chestnuts -- drain
6 ounces frozen pea pods -- cooked

Preparation / Directions:

* 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.

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