Ugh! Is it Thursday already? This week has just flown by. (sigh, smile)
Here's a surprisingly good recipe (with rice in it). My mother-in-law gave it to me just after Kaden was diagnosed with all his food allergies. I had very little that I knew how to cook with so many allergens at that time. I was nursing him and had to follow his diet because every formula had something he was allergic to. This became one of our main meals for awhile while I had a crash course in cooking with no eggs, wheat, dairy, corn, soy or garlic (...and etc.). There were many tears that first year. Thankfully, it's past...
I'm not one to pair fruit with meat, but this is a wonderful, nutty (water chesnut) combination:
Ginger Peach Chicken
Ingredients
4 medium chicken breasts (boneless & skinless), diced into ½” pieces
15 oz. can peach slices
1 tsp. cornstarch or arrowroot starch
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
1/4 tsp. salt
1/2 c. sliced water chestnuts
2 c. hot, cooked rice
Recipe Instructions:
Spray a large skillet with oil. Cook diced chicken breasts over medium heat until tender and evenly browned. Drain peaches reserving juice. In a separate bowl, measure in cornstarch or arrowroot. Slowly whisk in reserved juice and water to equal 1 cup. Continue whisking making sure there are no lumps and add ginger and salt. Add thickening liquid to skillet. Cook and stir until thickened and bubbly. Cook 1 minute more. Gently stir in peaches and water chestnuts. Serve with rice.
Here's a surprisingly good recipe (with rice in it). My mother-in-law gave it to me just after Kaden was diagnosed with all his food allergies. I had very little that I knew how to cook with so many allergens at that time. I was nursing him and had to follow his diet because every formula had something he was allergic to. This became one of our main meals for awhile while I had a crash course in cooking with no eggs, wheat, dairy, corn, soy or garlic (...and etc.). There were many tears that first year. Thankfully, it's past...
I'm not one to pair fruit with meat, but this is a wonderful, nutty (water chesnut) combination:
Ginger Peach Chicken
Ingredients
4 medium chicken breasts (boneless & skinless), diced into ½” pieces
15 oz. can peach slices
1 tsp. cornstarch or arrowroot starch
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
1/4 tsp. salt
1/2 c. sliced water chestnuts
2 c. hot, cooked rice
Recipe Instructions:
Spray a large skillet with oil. Cook diced chicken breasts over medium heat until tender and evenly browned. Drain peaches reserving juice. In a separate bowl, measure in cornstarch or arrowroot. Slowly whisk in reserved juice and water to equal 1 cup. Continue whisking making sure there are no lumps and add ginger and salt. Add thickening liquid to skillet. Cook and stir until thickened and bubbly. Cook 1 minute more. Gently stir in peaches and water chestnuts. Serve with rice.
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