Oriental Chicken Topping

Recipe Ingredients

4 teaspoons	20ml	Idaho baking potatoes - baked (large)
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Boneless skinless chicken breast halves (small) cut into thin strips about 2 cups
1		Red onion - diced (small)
1/2 cup	118ml	Red bell pepper strips
1/2 cup	55g / 1.9oz	Thinly sliced carrots
1 cup	237ml	Snow peas - halved diagonally
1 cup	237ml	Chicken broth
2 teaspoons	10ml	Grated fresh ginger
2 teaspoons	10ml	Cornstarch
2 tablespoons	30ml	Reduced-sodium soy sauce

Recipe Instructions

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 1 minute.

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.

Source:
Low-Fat Meals, Woman's Day, 4/96

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.