Ginger and Peach Chicken

Ingredients

 * 4 x chicken breast halves *
 * 1 tsp cornstarch
 * 1/4 tsp salt
 * 2 cup hot cooked rice
 * 8 oz can peach slices, lite syrup
 * 1/2 tsp grated gingerroot
 * 1/2 cup sliced water chestnuts, drain
 * 6 oz pkg frozen pea pods, cooked

Directions

 * 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 ½ 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