Ginger & Peach Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Chicken Breast halves *,
8 ounce: Can Peach slices, lite syrup
1 tsp: Cornstarch,
1/2 tsp: Grated Gingerroot,
1/4 tsp: Salt,
1/2 cup: Sliced Water Chestnuts, drain
2 cup: Hot cooked Rice,
6 ounce: Pkg frozen Pea Pods, cooked
Directions:
* 4 med (12 oz total) boned skinless chicken breast halves Spray a
large skillet with nonstick spray. Preheat skillet over medium heat.
Add chicken. Cook over medium heat for 8-10 minutes or till tender
and no longer pink; turn to brown evenly. Remove from skillet; keep
warm.
Meanwhile, drain peaches, reserving juice. Add water to juice to
equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to
skillet. Cook and stir till thickened and bubbly. Cook and stir 1
minute more. Gently stir in peaches and water chestnuts: heat through.
On a serving platter or 4 individual plates arrange rice, pea pods,
and chicken. 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.
Source from luhu.jp
large skillet with nonstick spray. Preheat skillet over medium heat.
Add chicken. Cook over medium heat for 8-10 minutes or till tender
and no longer pink; turn to brown evenly. Remove from skillet; keep
warm.
Meanwhile, drain peaches, reserving juice. Add water to juice to
equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to
skillet. Cook and stir till thickened and bubbly. Cook and stir 1
minute more. Gently stir in peaches and water chestnuts: heat through.
On a serving platter or 4 individual plates arrange rice, pea pods,
and chicken. 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.
Source from luhu.jp