Ginger Chicken With Peaches

1. 1

   Rinse chicken and pat dry.

2. 2

   Cook chicken in a 10-inch skillet in hot margarine over medium heat about 10 minutes or until tender enough to easily pierce with fork.

3. 3

   Remove from skillet; cover to keep warm.

4. 4

   Drain peaches, keeping the syrup.

5. 5

   Add water to the syrup to make 3/4 cup total.

6. 6

   Blend with the cornstarch and ginger root.

7. 7

   Add to skillet.

8. 8

   Cook and stir until thickened and bubbly. Add peaches and water chestnuts and season to taste with salt and pepper.

9. 9

   Spoon over chicken; serve with rice.

No additional tips available.