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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini