Ginger Chicken With Peaches ...magazine Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 each: Boneless chicken breasts,
2 tbsp: Magarine,
16 ounce: Peaches,
1 tbsp: Cornstarch,
Tinerroot, grated
8 ounce: Sliced water chestnuts, opt.
Directions:
DIRECTIONS - RINSE CHICKENPAT DRY. IN A 10 IN SKILLET COOK CHICKEN IN
HOT MARGARINE OVER MEDIUM HEAT ABOUT 10 MIN. OR TIL TENDER ENOUGH TO
BE EASILY PIERCED WITH FORK, TURNING ONCE. REMOVE FRO SKILLET; COVER
TO KEEP WARM. DRAIN PEACHES, RESERVING SYRUP. ADD WATER TO RESERVED
SYRUP
TO MAIE 3/4 C TOTAL STIR IN THE CORNSTARCH AND GINGERROOT. ADD TO
SKILLET. COOK AND STIR TILL THICKENED AND BUBBLY. ADD PEACHES AND
WATER CHESTNUTS; HEAT THROUGH. SEASON TO TASE WITH SALT AND PEPPER.
SPOON OVER CHICKEN. SERVE WITH RICE. 267cal, 27g carbo.,9g fat, 72mg
chol. 137mg sodium.
Source from luhu.jp
HOT MARGARINE OVER MEDIUM HEAT ABOUT 10 MIN. OR TIL TENDER ENOUGH TO
BE EASILY PIERCED WITH FORK, TURNING ONCE. REMOVE FRO SKILLET; COVER
TO KEEP WARM. DRAIN PEACHES, RESERVING SYRUP. ADD WATER TO RESERVED
SYRUP
TO MAIE 3/4 C TOTAL STIR IN THE CORNSTARCH AND GINGERROOT. ADD TO
SKILLET. COOK AND STIR TILL THICKENED AND BUBBLY. ADD PEACHES AND
WATER CHESTNUTS; HEAT THROUGH. SEASON TO TASE WITH SALT AND PEPPER.
SPOON OVER CHICKEN. SERVE WITH RICE. 267cal, 27g carbo.,9g fat, 72mg
chol. 137mg sodium.
Source from luhu.jp