4 medium boned, skinless chicken breast halves
1 (8 oz.) can sliced peaches
1 tsp. cornstarch
1/2 tsp. grated ginger root or 1/8 tsp. ground ginger
1/4 tsp. salt
1/2 cup sliced water chestnuts
2 cups hot, cooked rice
1 (6 oz.) pkg. frozen pea pods, cooked and drained

Coat large skillet with cooking spray. Add chicken to skillet and cook over medium heat for 8-10 minutes or until no longer pink, turn to brown evenly. Remove from skillet and set aside. Drain peaches, reserving liquid. Add water to peach juice to equal 1/2 cup. Stir in cornstarch, ginger and salt. Add to skillet, cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in peaches and water chestnuts. Heat through. Serve chicken, pea pods and sauce over rice.