Title: Ginger and peach chicken
 Categories: Lowcal, Poultry, Main dish, Oriental
      Yield: 4 Servings
 
      4 x  Chicken Breast halves  *
      1 ts Cornstarch
    1/4 ts Salt
      2 c  Hot cooked Rice
      8 oz Can Peach slices, lite syrup
    1/2 ts Grated Gingerroot
    1/2 c  Sliced Water Chestnuts,drain
      6 oz Pkg frozen Pea Pods, cooked
 
  * 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.