Non-stick spray
4 med. (12 oz.) boned skinless chicken breast halves
1 (8 oz.) can peach slices in light syrup
1 tsp. cornstarch
1/2 tsp. grated ginger root 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, ginger root 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.