Nonstick spray coating
4 med. (12 oz.) chicken breast halves, boned & skinned
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 (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 large skillet with nonstick coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat 8 to 10 minutes or until tender and no longer pink; turn to brown evenly. Remove from skillet. Keep warm.

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 more minute. Gently stir in water chestnuts and peaches; heat through.

On a serving patter or 4 individual plates, arrange rice, pea pods and chicken. Spoon sauce over chicken. Serves 4.