This dish is a combination of chicken and two fruits: ginger and peach. The chicken is cooked in a ginger and peach sauce, and then served over rice or noodles.
4 med (12 oz total) boned skinless chicken breast halvesSpray a large skillet with nonstick spray.
Preheat skillet over mediumheat.
Add chicken.
Cook over medium heat for 8-10 minutes or till tenderand no longer pink; turn to brown evenly.
Remove from skillet; keep warm.
Meanwhile, drain peaches, reserving juice.
Add water to juice to equal 1/2cup.
Stir in cornstarch, gingerroot, and salt.
Add to skillet.
Cook andstir till thickened and bubbly.
Cook and stir 1 minute more.
Gently stir inpeaches and water chestnuts: heat through.
On a serving platter or 4 individual plates arrange rice, pea pods, andchicken.
Spoon sauce over chicken.
Per serving:321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mgcholesterol, 205 mg sodium, 459 mg potassium.
Ingredients
Directions
4 med (12 oz total) boned skinless chicken breast halvesSpray a large skillet with nonstick spray.
Preheat skillet over mediumheat.
Add chicken.
Cook over medium heat for 8-10 minutes or till tenderand no longer pink; turn to brown evenly.
Remove from skillet; keep warm.
Meanwhile, drain peaches, reserving juice.
Add water to juice to equal 1/2cup.
Stir in cornstarch, gingerroot, and salt.
Add to skillet.
Cook andstir till thickened and bubbly.
Cook and stir 1 minute more.
Gently stir inpeaches and water chestnuts: heat through.
On a serving platter or 4 individual plates arrange rice, pea pods, andchicken.
Spoon sauce over chicken.
Per serving:321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mgcholesterol, 205 mg sodium, 459 mg potassium.
