Ginger And Peach Chicken is preserved from a printed diet recipe card in the Poultry section of My Mom's Recipe Box. Every supplied side is included with the faithful transcription.
Original Recipe Card
Ingredients
- Nonstick spray coating
- 4 medium (12 ounces total) boned skinless chicken breast halves
- 1 8-ounce can peach slices in light syrup
- 1 teaspoon cornstarch
- ½ teaspoon grated gingerroot or ⅛ teaspoon ground ginger
- ¼ teaspoon salt
- ½ of an 8-ounce can (½ cup) sliced water chestnuts, drained
- 2 cups hot cooked rice
- 1 6-ounce package frozen pea pods, cooked and drained
Directions
Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 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.
Yield
Serves 4.
Preservation Notes
The original printed diet recipe card has been preserved as scanned in the Poultry section of My Mom's Recipe Box.
Notes From the Original
Preparation Time: 2 min.
Cooking Time: 15 min.
321 Calories
Low Cholesterol
BETTER HOMES AND GARDENS® DIET RECIPE CARD LIBRARY © Copyright 1989 by Meredith Corporation. Printed in U.S.A.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
