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Categories:Viewed: 10 - Published at: 9 years ago
Ingredients
- 4 each chicken breast halves, boneless, skinless
- 8 ounces peaches, canned
- 1 teaspoon cornstarch
- 1/2 teaspoon ginger root grated
- 1/4 teaspoon salt
- 1/2 cup water chestnuts sliced and drained
- 2 cups rice hot and cooked
- 6 ounces snow pea pods cooked
Method
- Spray a large skillet with nonstick spray.
- Preheat skillet over medium heat.
- Add chicken.
- Cook over medium heat for 8 to 10 minutes or until 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 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.
