Oriental chicken topped potato

Yield: 1 servings

Measure Ingredient
1 \N Boneless, skinless chicken breast, cut into thin strips
1 cup Thinly sliced green or red peppers p
¼ pounds Pea pods, cut in half
2 tablespoons Vegetable oil
2 \N Garlic cloves, minced
1 teaspoon Minced fresh ginger root
1 tablespoon Cornstarch
½ cup Chicken broth
2 tablespoons Soy sauce
3 \N Fresh Idaho potatoes, baked

In 2-quart microwave-safe casserole combine chicken, peppers, pea pods, oil, garlic and ginger. Cover loosely with plastic wrap; cook on High 3 to 4 minutes or just until chicken turns white, stirring twice. In small bowl stir cornstarch, broth and soy sauce until smooth. Stir into chicken. Re-cover; cook on High 3 to 4 minutes or until thickened, stirring twice. Cut potatoes in half lengthwise, fluff with fork. Top with chicken mixture. Makes 3 to 6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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