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#Heat through. On serving platter, arrange [[rice]], [[Peas]] and [[Chicken]]. |
#Heat through. On serving platter, arrange [[rice]], [[Peas]] and [[Chicken]]. |
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#Pour sauce over [[Chicken]]. |
#Pour sauce over [[Chicken]]. |
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[[Category:Saudi Arabian Recipes]] |
[[Category:Saudi Arabian Recipes]] |
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[[Category:Peach Recipes]] |
[[Category:Peach Recipes]] |
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[[Category:Water chestnut Recipes]] |
[[Category:Water chestnut Recipes]] |
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[[Category:Chicken Recipes]] |
[[Category:Chicken Recipes]] |
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[[Category:Recipes that need photos]] |
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[[Category:Healthy Main Dishes]] |
[[Category:Healthy Main Dishes]] |
Revision as of 13:00, 6 May 2010
Ingredients
- 520 g Chicken Breast (skinned and deboned)
- 220 g sliced peach in light syrup
- 30 g cornstarch
- 1/2 tsp ginger, grated
- dash of salt
- 2 cups hot cooked rice
- 120 g cooked peas
- 100 g water chestnuts, sliced
Directions
- Spray a skillet with nonstick spray coating.
- Preheat skillet.
- Add Chicken.
- Cook for 10 minutes Turn to brown evenly.
- Remove from skillet keep warm.
- Meanwhile drain peach reserving juice.
- Add water to juice to equal 1/2 cup stir in cornstarch, ginger and salt.
- Add to skillet.
- Cook and stir till thickened cook and stir 1 minute more.
- Gently stir in peaches and water chestnuts.
- Heat through. On serving platter, arrange rice, Peas and Chicken.
- Pour sauce over Chicken.