Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Cornstarch

  2. 1/4 teaspoon 1 1/3ml Salt

  3. 2 cups 320g / 11oz Hot cooked rice

  4. 1 Peach slices - lite syrup

  5. 1/2 teaspoon 2 1/2ml Grated gingerroot

  6. 1/2 cup 118ml Sliced water chestnuts - drain

  7. 1 Frozen pea pods - cooked

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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.


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