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Categories:Viewed: 52 - Published at: 4 years ago
Ingredients
- 4 boneless chicken breasts
- 2 tsp. margarine
- 16 oz. peaches
- 1 tsp. cornstarch
- 1 ginger root, grated
- 8 oz. sliced water chestnuts (optional)
Method
- Rinse chicken and pat dry.
- Cook chicken in a 10-inch skillet in hot margarine over medium heat about 10 minutes or until tender enough to easily pierce with fork.
- Remove from skillet; cover to keep warm.
- Drain peaches, keeping the syrup.
- Add water to the syrup to make 3/4 cup total.
- Blend with the cornstarch and ginger root.
- Add to skillet.
- Cook and stir until thickened and bubbly. Add peaches and water chestnuts and season to taste with salt and pepper.
- Spoon over chicken; serve with rice.
