Recipe - Oriental Chicken Topped Potato

1 Boneless, skinless chicken
breast, cut into thin
strips
1 cup Thinly cut or sliced up green or red
peppers p
One fourth pound Pea pods, cut in half
2 tablespoon Vegetable oil
2 Garlic cloves, minced
1 teaspoon Minced fresh ginger root
1 tablespoon Cornstarch
One half cup Chicken broth
2 tablespoon Soy sauce
3 Fresh Idaho potatoes,
baked

In 2quart microwavesafe 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.
Recover; 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