Title: Ginger & Peach Chicken
Categories: Diet Chicken Entree Asian
Yield: 4 Servings
| 4 | x | Chicken Breast halves * |
| 8 | oz | Can Peach slices, lite syrup |
| 1 | ts | Cornstarch |
| 1/2 | ts | Grated Gingerroot |
| 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 nonstick 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, gingerroot, 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.