Ginger and Peach Chicken

Pat the chicken breast halves dry with paper towels and season both sides with salt.

Heat a large skillet over medium-high heat and lightly oil it. Place chicken breasts in the skillet and cook until golden brown on both sides, about 8-10 minutes total, then transfer to a plate.

In a small bowl, whisk together the cornstarch and grated gingerroot until well combined.

Drain the peach slices, reserving the syrup. Set the peaches aside.

Return the skillet to medium heat and add the reserved peach syrup. Stir in the cornstarch-ginger mixture and whisk until smooth, breaking up any lumps.

Cook the sauce for 1-2 minutes until it begins to thicken and becomes glossy, stirring constantly.

Return the chicken to the skillet and add the drained peach slices and sliced water chestnuts. Stir gently to coat the chicken with sauce.

Add the cooked frozen pea pods to the skillet and stir gently to combine all ingredients.

Serve the ginger and peach chicken over hot cooked rice, spooning extra sauce from the skillet over the top.