Oriental Chicken Topped Potato

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Title: ORIENTAL CHICKEN TOPPED POTATO
Categories: Vegetables, Poultry, Oriental
Yield: 1 servings

1 Boneless, skinless chicken
-breast, cut into thin
-strips
1 c Thinly sliced green or red
-peppers p
1/4 lb Pea pods, cut in half
2 tb Vegetable oil
2 Garlic cloves, minced
1 ts Minced fresh ginger root
1 tb Cornstarch
1/2 c Chicken broth
2 tb Soy sauce
3 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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