clves (12 oz total) Non stick spray coating 1 15 oz can peach slices (in light syrup) 1 tablesp. reduced sodiumsoy sauce 2 teasp. cornstarch 1 teasp. grated fresh gingerroot or 1/4 teasp. ground ginger Dash ground red pepper 1/2 of an 8 oz can (1/2 cup) sliced water chestnuts, drained. 2 cups hot cookked rice 1 6oz package frozen pea podsm cooked and drained.
Rinse chicken and pat dry with paper towel. Spray nonstick coating on pan. Preheat over medium heat and add the chicken; cook 8 - 10 min. 'til no longer pink. Turn to brown evenly. Remove and keep warm. Drain peaches, reserving the syrup, Add water to syrup to equal 1 cup. Stir in soy sauce, cornstarch, gingerroot, and ground red pepper, Add to skillet. Cook and stir until bubbly. Cook and stir one min. longer. Stir in peaches and water chestnuts, heat thoroughly. Arrange on four separate plates, the rice, pea pods, and chicken. Spoon the mixture over the chicken. 4 Servings. Nutrition: cal. 288; carbs. 45g. fat -3g (saturated fat 1 g) chol. 45g, 21g protein.
