Ginger and Peach Chicken
Peaches and water chestnuts in a ginger-flavored sauce are spooned over boneless chicken breasts in this 20-minute skillet recipe.
Ingredients
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Nonstick spray coating
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4 small skinless, boneless chicken breast halves (12 ounces total)
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1 8-ounce can peach slices in light syrup
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1 teaspoon cornstarch
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1/2 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger
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1/4 teaspoon salt
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1/2 of an 8-ounce can (1/2 cup) sliced water chestnuts, drained
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2 cups hot cooked rice
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1 6-ounce package frozen pea pods, cooked and drained
Directions
1.
Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink, turning to brown evenly. Remove chicken from skillet; keep warm.
2.
Meanwhile drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, ginger, 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.
3.
On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.
Nutrition information
Calories 321, Total Fat 3 g, Cholesterol 72 mg, Sodium 205 mg, Carbohydrate 41 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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