Ginger-And-Peach Chicken

• 12 oz. boneless, skinless chicken breast halves (about 4 medium), cut in half
• 1 can (8 oz.) sliced peaches in light syrup, drained, save syrup
• 1 tsp. cornstarch
• 1/2 tsp. grated fresh or 1/8 tsp. ground ginger root
• 1/4 tsp. salt
• 1/2 c. (8 oz.) sliced water chestnuts, drained
• 1 pkg. (6 oz.) frozen pea pods, thawed
• 2 c. hot cooked rice

1. Spray large skillet with nonstick cooking spray.
2. Over medium heat cook chicken in prepared skillet 8 to 10 minutes until browned and no longer pink.
3. Remove from skillet; keep warm.
4. In 1-cup measuring cup place reserved peach syrup; add enough water to make 1/2 cup.
5. Stir in cornstarch, ginger root and salt.
6. In same skillet cook peach syrup mixture, stirring constantly until thickened.
7. Add reserved chicken, water chestnuts and pea pods. Cook until heated through.
8. Serve over hot rice.

chicken, peaches, cornstarch, ground ginger root, salt, water chestnuts, pods, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550452 (may not work)