Ginger & Peach Chicken
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 8 | ounces |
peaches, canned
|
|
| 1 | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
ginger root
grated |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
water chestnuts
sliced and drained |
*
|
| 2 | cups |
rice
hot and cooked |
|
| 6 | ounces |
snow pea pods
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 231.2 | ml/g |
peaches, canned
|
|
| 5 | ml |
cornstarch
|
|
| 2.5 | ml |
ginger root
grated |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
water chestnuts
sliced and drained |
*
|
| 473 | ml |
rice
hot and cooked |
|
| 173.4 | ml/g |
snow pea pods
cooked |
|
Directions
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 ½ 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.
