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Ginger and Peach Chicken

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Chicken Low-fat/cal Main dish Oriental


  • 4 x Chicken Breast halves *
  • 1 ts Cornstarch
  • 1/4 ts Salt
  • 2 c Hot cooked Rice
  • 8 oz Can Peach slices, lite syrup
  • 1/2 ts Grated Gingerroot
  • 1/2 c Sliced Water Chestnuts,drain
  • 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.
Culled from Better Homes & Gardens "Diet Recipe Card Library".