Recipes that include fruit or vegetables get a healthy eater's heart thumping faster. What could be more delicious?
Ginger Peach Chicken attracted my attention in the cookbook even though it didn't have a photo to convince me to pause on it. It was the combination of peaches and chicken that did it. And my prerequisites of easy to follow and light on the preparation time were met.
Most of the ingredients were gathered without problems, but I wasn't able to locate boneless, skinless chicken breast halves when I was at the store. I made do with smaller pieces.
I neatly lined up my pans, lined up my cans, and prepared to flatten that chicken. It's in the instructions, and I was looking forward to a little flattening. It's something a person doesn't get to do very often in the kitchen.
Everything went well for the most part; there were two little glitches. I didn't think I ended up with enough juice. I would have liked a little more. Also, oddly enough, the ginger taste seemed to settle in the water chestnuts rather than the entire dish.
Here's how to get to it:
Drain peaches, reserving juice; set peaches aside.
Side note: Every time I read to "set aside" something in a recipe, I think of my dad making chocolate chip cookies for the first time. He set aside the dry ingredients permanently.
Add water to juice to measure 3/4 cup. Flatten chicken breasts to 1/2-inch thickness. In a nonstick skillet, cook chicken in butter over medium heat for 5 to 6 minutes on each side or until juices run clear. Remove and keep warm.
In a bowl, combine cornstarch, peach liquid, salt, and ginger until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peaches and water chestnuts; heat through. Spoon over chicken. Yield: 4 servings.