| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Low-cal, Chicken, Main dish, Oriental |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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.
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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