Side Pannel
Oriental Chicken Topping
Oriental Chicken Topping
- Recipe Submitted by ADMIN on 09/26/2007
Category: Potatoes, Poultry
Ingredients List
- 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
Directions
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.
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.
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