Ginger and Peach Chicken

• 4 each chicken breast halves, boneless, skinless
• 8 ounces peaches, canned
• 1 teaspoon cornstarch
• 1/2 teaspoon ginger root grated
• 1/4 teaspoon salt
• 1/2 cup water chestnuts sliced and drained
• 2 cups rice hot and cooked
• 6 ounces snow pea pods cooked

1. Spray a large skillet with nonstick spray.
2. Preheat skillet over medium heat.
3. Add chicken.
4. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink; turn to brown evenly.
5. Remove from skillet; keep warm.
6. Meanwhile, drain peaches, reserving juice.
7. Add water to juice to equal 1/2 cup.
8. Stir in cornstarch, gingerroot, and salt.
9. Add to skillet.
10. Cook and stir until thickened and bubbly.
11. Cook and stir 1 minute more.
12. Gently stir in peaches and water chestnuts: heat through.
13. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken.
14. Spoon sauce over chicken.

chicken breast halves, peaches, cornstarch, ginger root, salt, water chestnuts, rice, snow

Taken from recipeland.com/recipe/v/ginger-peach-chicken-36006 (may not work)