Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 520 g chicken breast (skinned and deboned)
- 220 g sliced peach in light syrup
- 30 g cornstarch
- 1/2 tsp ginger, grated
- dash of salt
- 2 cups hot cooked rice
- 120 g cooked peas
- 100 g water chestnuts, sliced
- =
Directions
Spray a skillet with nonstick spray coating. Preheat skillet. Add chicken. Cook for 10 minutes Turn to brown evenly. Remove from skillet keep warm. Meanwhile drain peach reserving juice. Add water to juice to equal 1/2 cup stir in cornstarch, ginger and salt. Add to skillet. Cook and stir till thickened cook and stir 1 minute more. Gently stir in peaches and water chestnuts. Heat through. On serving platter, arrange rice, peas and chicken. Pour sauce over chicken.