Chicken Breasts with Peaches & Ginger

Ingredients: (Serves 4)
1 bunch scallions, trimmed
1 pound boneless skinless chicken breast halves, trimmed
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 teaspoons canola oil
3 tablespoons apple-cider vinegar
2 tablespoons sugar
1/2 cup no-sugar-added peach juice or nectar, or apple juice
2 tablespoons grated fresh ginger
1 1/4 cups reduced-sodium chicken broth
1 large peach, peeled and sliced (1/2-inch wedges)
2 teaspoons cornstarch
2 teaspoons water 

Directions:
1 Chop the scallions, keeping all of the white portions and 1/4 cup of the green portions separately.
2 If the chicken pieces are large, cut them in half lengthwise so that you have at least 4 pieces. Place the chicken between 2 pieces of plastic wrap and pound with a rolling pin or meat mallet into a 1/2-inch thickness. Season with salt and pepper.
3 Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 3 1/2 minutes per side. Transfer to a plate.
4 Add the vinegar and sugar to the skillet. Stir to dissolve the sugar. Cook, swirling the skillet, until the syrup turns dark amber, 30 to 60 seconds. Add the scallion whites, peach juice, and ginger. Bring to a boil, stirring to scrape up any caramelized bits in the skillet. Cook for 1 minute. Add the broth and peaches. Return to a boil. Cook, turning the peaches from time to time, until tender, 2 to 4 minutes. Mix the cornstarch and water. Add to sauce. Cook, stirring, until slightly thickened, about 30 seconds. Reduce the heat to low and return the chicken and any accumulated juices to the skillet. Simmer gently until the chicken is heated through, about 1 minute. Garnish with the remaining scallions.

Per serving: 223 cal, 4 g fat (1 g sat), 17 g carbs, 28 g protein, 1 g fiber, 67 mg chol, 275 mg sodium