Oriental chicken topped potato
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Garlic cloves, minced | |
| 1 | teaspoon | Minced fresh ginger root |
| 1 | tablespoon | Cornstarch |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Soy sauce |
| 3 | Fresh Idaho potatoes, baked | |
Directions
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