GINGER AND PEACH CHICKEN

20.07.2008 | Author: Cook | Posted in Chicken
Find out how to cook GINGER AND PEACH CHICKEN in
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GINGER AND PEACH CHICKEN


Servings: 4
Ingredients: 

  • 4 x  Chicken Breast halves  *
    • 

  • 8 oz Can Peach slices, lite syrup
    • 

  • 1 t  Cornstarch
    • 

  • 1/2 t  Grated Gingerroot
    • 

  • 1/4 t  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.

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