|4 larges||Idaho baking potatoes; baked|
|1 tablespoon||Vegetable oil|
|2 smalls||Boneless skinless chicken breast halves, cut into thin strips, about 2 cups|
|1 small||Red onion; diced|
|½ cup||Red bell pepper strips|
|½ cup||Thinly sliced carrots|
|1 cup||Snow peas; halved diagonally|
|1 cup||Chicken broth|
|2 teaspoons||Grated fresh ginger|
|2 tablespoons||Reduced-sodium soy sauce|
1. In large nonstick skillet, over medium-high heat, heat oil. Add chicken; cook, stirring until browned and cooked through, about 6 to 7 minutes. With slotted spoon, remove chicken from skillet; set aside. Add onion, red pepper and carrots. Cook until crisp-tender, about 4 to 5 minutes. Stir in snow peas, chicken broth and ginger. Bring to boil; reduce heat. Simmer until vegetables are tender, about 4 to 5 minutes.
2. Return cooked chicken to skillet. In small bowl, combine cornstarch with soy sauce. Add to skillet; stir. Bring to boil; cook until thickened, about 3. Cut potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon chicken and vegetable mixture over each potato, dividing evenly.
Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About 15 minutes.
Per serving: About 267 cal, 17 g pro, 34 g car, 5 g fat, 17% cal from fat, 35 mg cholesterol, 450 mg sod, 4 g fiber.
Busted by Gail Shermeyer <4paws@...> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #897 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997
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