Nonstick spray coating
4 med. 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 ounce can sliced water chestnuts, drained
2 c. cooked rice
1 (6 oz.) pkg. frozen pea pods, cooked and drained

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 until tender, turn to brown evenly. Remove from skillet, keep warm. Drain peaches, reserving juice. Add water to juice to equal 1 1/2 cups. Stir in cornstarch, ginger root and salt. Add to skillet, cook and stir until thick and bubbly. Cook 1 minute. Stir in peaches and water chestnuts. Heat thoroughly. On serving plates arrange rice, pea pods and chicken, spoon sauce over chicken. Serves 4; 321 calories; low cholesterol.