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Oriental Chicken Topping

Cuisine: Chinese
Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

4 teaspoons 20mlIdaho baking potatoes - baked (large)
1 tablespoon 15mlVegetable oil
2 tablespoons 30mlBoneless skinless chicken breast halves (small) cut into thin strips about 2 cups
1   Red onion - diced (small)
1/2 cup 118mlRed bell pepper strips
1/2 cup 55g / 1.9ozThinly sliced carrots
1 cup 237mlSnow peas - halved diagonally
1 cup 237mlChicken broth
2 teaspoons 10mlGrated fresh ginger
2 teaspoons 10mlCornstarch
2 tablespoons 30mlReduced-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.

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


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