Title: Ginger and Peach Chicken
Categories: Diet Poultry Entree Oriental Chinese
Yield: 4 Servings
| 4 | x | Chicken Breast halves * |
| 8 | oz | Can Peach slices, lite syrup |
| 1 | ts | Cornstarch |
| 1/2 | ts | Grated Ginger root |
| 1/4 | ts | Salt |
| 1/2 | c | Sliced Water Chestnuts,drain |
| 2 | c | Hot cooked Rice |
| 6 | oz | Pkg frozen Pea Pods, cooked |
* 4 med (12 oz total) boned skinless chicken breast halves Spray a large
skillet with non stick 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, ginger root, 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.
************************************************************** Per serving:
321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg
cholesterol, 205 mg sodium, 459 mg potassium.