Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        chicken breast halves *
   1      teaspoon      cornstarch
     1/4  teaspoon      salt
   2      cups          hot cooked rice
   1      8 ounces can  peach slices -- lite syrup
     1/2  teaspoon      grated gingerroot
     1/2  cup           sliced water chestnuts -- drain
   1      6 ounces pkg  frozen pea pods -- cooked

Preparation:

* 4 med (12 oz total) boned skinless chicken breast halves Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.