Ginger & Peach Chicken - serve 4

4 chicken breast halves
1 tsp cornstarch
1/4 tsp salt
2 cup hot cooked Rice
8 oz can peach slices, lite syrup
1/2 tsp grated gingerroot
1/2 cup sliced water chestnuts, drain
6 oz Pkg frozen pea pods, cooked
4 med 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 ½ 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.