Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or no longer pink; turn to brown evenly. Remove from skillet and keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal one half cup. Stir in cornstarch, ginger and salt. Add to skillet. Cook and stir til thickened and bubbly. Cook and stir 1 minutes more. Gently stir in peaches and water chestnuts; heat through. On serving platter or 4 plates arrange rice, pea pods and chicken. Spoon sauce over chicken. Serves 4
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 63.8mg||20 %|
|Sodium 204.8mg||7 %|
|Potassium 347.9mg||9 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 44g|
|Protein 27.2g||39 %|
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Calories per serving: 365
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