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Ginger Chicken With Peaches magazine

Make Ginger Chicken With Peaches ...magazine at home with Boneless Chicken Breasts, Magarine, Peaches, Cornstarch, and Tinerroot Grated. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 4 pc
• 2 tbsp
• 16 oz
• 1 tbsp
• 1 pc
• 8 oz

Method (preview)

1. 1

   DIRECTIONS - RINSE CHICKENPAT DRY. IN A 10 IN SKILLET

2. 2

   COOK CHICKEN IN HOT MARGARINE OVER MEDIUM HEAT ABOUT 10 MIN. OR TIL TENDER ENOUGH TO BE EASILY PIERCED WITH FORK, TURNING ONCE.

3. 3

   REMOVE FRO SKILLET; COVER TO KEEP

4. 4

   WARM. DRAIN PEACHES, RESERVING SYRUP. ADD WATER TO RESERVED SYRUP

5. 5

   TO MAIE 3/4 C TOTAL STIR IN THE CORNSTARCH AND GINGERROOT. ADD TO SKILLET. COOK AND STIR TILL

6. 6

   THICKENED AND BUBBLY. ADD PEACHES AND WATER CHESTNUTS;

7. 7

   HEAT THROUGH. SEASON TO TASE WITH SALT AND PEPPER.

8. 8

   SPOON OVER CHICKEN. SERVE WITH RICE. 267cal, 27g carbo.,9g fat, 72mg chol. 137mg sodium.