Description Edit

Ingredients Edit

Directions Edit

  1. Four med (12 oz total) boned skinless Chicken breast halves spray a large skillet with nonstick spray.
  2. Preheat skillet over medium heat. Add Chicken.
  3. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly.
  4. Remove from skillet; keep warm. Meanwhile, drain peaches, reserving juice.
  5. Add water to juice to equal ½ cup. Stir in cornstarch, gingerroot, and salt.
  6. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
  7. Gently stir in peaches and water chestnuts: heat through.
  8. On a serving platter or 4 individual plates arrange rice, pea pods, and Chicken.
  9. 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

Chicken and Peach Salad Videos Edit

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