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4 servings
suggest servings
| 4 | each | chicken breast halves, boneless and 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 |
Spray a large skillet with nonstick spray.
Preheat skillet over medium heat.
Add chicken.
Cook over medium heat for 8-10 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.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 219mg | 9% |
| Total Carbohydrate 88.0g | 29% |
| Dietary Fiber 3.0g | 11% |
| Sugars 10.0g | |
| Protein 34.0g | 68% |
| Vitamin A | 11% | Vitamin C | 15% | |
| Calcium | 5% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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General:Juniper Berries come from the juniper shrub, an evergreen in the genus juniperus, which grows in the Northern Hemisphere....
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