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GINGER AND PEACH CHICKEN

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H
MineralsNatrium, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 x Chicken Breast halves *

  2. 8 oz Can Peach slices, lite syrup

  3. 1 t Cornstarch

  4. 1/2 t Grated Gingerroot

  5. 1/4 t Salt

  6. 1/2 c Sliced Water Chestnuts,drain

  7. 2 c Hot cooked Rice

  8. 6 oz Pkg frozen Pea Pods, cooked

Instructions Jump to Ingredients ↑

  1. * 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.

  2. 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.

  3. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken. **

  4. 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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