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

Spray skillet with non-stick coating. Cook chicken 8 to 10 minutes over medium heat. Remove and keep warm.

Drain peaches and reserve liquid. Add water to syrup to equal 1/2 cup. Stir in ginger, cornstarch and salt. Add to skillet. Cook until thickened. Gently stir in peaches and water chestnuts. Heat thoroughly.

Arrange on platter or plates, rice, pea pods, and chicken. Spoon sauce over chicken and rice. Serves 4.