Ginger and Peach Chicken

An Asian-inspired recipe using canned peaches.

Ingredients

• 4 pieces boneless chicken breast halves
• 8 oz canned peach slices 1 can peach slices in light syrup
• 1 tsp cornstarch
• 1/2 tsp grated fresh ginger or 1/8 tsp ground ginger
• 1/4 tsp salt
• 4 oz sliced water chestnuts 1/2 of an 8-oz. can, drained
• 2 cups hot cooked rice
• 6 oz frozen pea pods 1 package cooked and drained

Instructions

1. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink, turning to brown evenly. Remove chicken from skillet; keep warm.
2. Meanwhile 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 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.