Ginger and Peach Chicken Recipe - Cooking Index
Ginger and Peach Chicken Recipe - Cooking Index
| Chicken breast halves * | ||
| 1 teaspoon | 5ml | Cornstarch |
| 1/4 teaspoon | 1.3ml | Salt |
| 2 cups | 320g / 11oz | Hot cooked rice |
| 1 | Peach slices - lite syrup | |
| 1/2 teaspoon | 2.5ml | Grated gingerroot |
| 1/2 cup | 118ml | Sliced water chestnuts - drain |
| 1 | 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.
Source:
Gourmet magazine
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