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Recipe by: hamdican
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See below ingredients and instructions of the recipe
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
* 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.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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