4 skinless chicken breast halves
1 (8 oz.) can sliced peaches in light syrup
1 tsp. cornstarch
1/8 tsp. ground ginger
1/4 tsp. salt
1/2 c. sliced water chestnuts, drained
2 c. hot cooked rice
1 (6 oz.) pkg. frozen pea pods, cooked and drained

Spray large skillet with non-stick spray coating. Preheat oven medium heat. Add chicken. Cook until no longer pink. Remove when brown.

While chicken is cooking, drain peaches. Save juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, ginger and salt. Add to skillet. Cook and stir until thickened.

When it begins to bubble, cook an additional minute. Gently stir in peaches and water chestnuts. Heat thoroughly. Arrange rice, pea pods, and chicken on serving platter. Spoon sauce over chicken.