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Ginger Peach Chicken

"My family is always glad to see this hearty skillet dinner on busy nights," says Patty Gales of Pepperell, Massachusetts. "It goes together quickly with ingredients that I keep on hand. I often serve it with a side of rice or pasta."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 can (15 ounces) sliced peaches in juice
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon butter
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 can (8 ounces) sliced water chestnuts, drained


  • Drain peaches, reserving juice; set peaches aside. Add water to juice to measure 3/4 cup. Flatten chicken breasts to 1/2-in. thickness. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
  • In a small bowl, combine the cornstarch, peach juice, 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.

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  • Helem
    Jun 26, 2013

    Very tasty!

  • Bethany1006
    May 20, 2013

    No comment left