Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink, turning to brown evenly. Remove chicken from skillet; keep warm.
Meanwhile drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, ginger, and salt. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts; heat through.
On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.