4 med. (12 oz. total) boned, skinless chicken breast halves
1 (8 oz.) can peach slices in light syrup
1 tsp. cornstarch
1/2 tsp. grated gingerroot or 1/8 tsp. ground ginger
1/4 tsp. salt
1/2 of an 8 oz. can (1/2 c.) sliced water chestnuts, drained
2 c. hot cooked rice
1 (6 oz.) pkg. frozen pea pods, cooked & drained

Spray a large skillet with non-stick spray coating. Preheat skillet over medium heat. Add chicken; cook over medium heat for 8 to 10 minutes or until 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 until 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. Serves 4.

321 calories, 30 grams protein, 41 grams carbohydrates, 3 grams fat, 72 milligrams cholesterol, 205 milligrams sodium, 459 milligrams potassium.