| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken, Low-cal, Main dish, Oriental |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken Breast halves * |
| 1 |
t |
Cornstarch |
| 1/4 |
t |
Salt |
| 2 |
c |
Hot cooked Rice |
| 8 |
oz |
Can Peach slices, lite syrup |
| 1/2 |
t |
Grated Gingerroot |
| 1/2 |
c |
Sliced Water Chestnuts, drain |
| 6 |
oz |
Pkg frozen Pea Pods, cooked |
INSTRUCTIONS
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. Culled from Better
Homes & Gardens "Diet Recipe Card Library". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip
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