• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Oriental Chicken Topping

  • Recipe Submitted by on

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


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.

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