Title: Oriental Chicken Topping
Categories: Chicken, Potatoes, Luncheon
Yield: 4 Servings

4 lg Idaho baking potatoes; baked
1 tb Vegetable oil
2 sm Boneless skinless chicken
-breast halves, cut into
-thin strips, about 2 cups
1 sm Red onion; diced
1/2 c Red bell pepper strips
1/2 c Thinly sliced carrots
1 c Snow peas; halved diagonally
1 c Chicken broth
2 ts Grated fresh ginger
2 ts Cornstarch
2 tb Reduced-sodium soy sauce

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.

Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About
15 minutes.

Per serving: About 267 cal, 17 g pro, 34 g car, 5 g fat, 17% cal from fat,
35 mg cholesterol, 450 mg sod, 4 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

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

Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 09, 1997