close this window to return to FatboyrecipesGinger and Peach Chicken |
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4 boneless chicken breasts 1 8 oz can peach slices in light syrup 1 teaspoon cornstarch 1/2 teaspoon grated ginger root or 1/8 teaspoon ground ginger 1/4 teaspoon salt 1/2 of 8 oz can of sliced water chestnuts 2 cups hot cooked rice 6 oz snow peas or sugar snap peas, cooked and drained |
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| Spray large non-stick skillet. Preheat the skillet. Cook the chicken over medium heat for 8 -10 minutes until no longer pink (165 degrees internal temperature). Remove from skillet, keep warm. Drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, ginger and salt. Add to skillet. Cook and stir until bubbly and thickened. Gently stir in peaches and water chestnuts, heat through. To serve, place rice on plates, top with chicken and peas. Pour sauce over chicken. |