4 med. boned, skinless chicken breast halves
1 (8 oz.) can peach slices in light syrup
1 tsp. cornstarch
1/4 tsp. ground ginger
1/2 c. sliced water chestnuts (drain)

Brown chicken in skillet until tender and no longer pink. Remove from pan and keep warm.

Drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, ginger; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts. Serve chicken on bed of rice with sauce over all.