Recipe - Oriental Chicken Topping

4 lg Idaho baking potatoes; baked
1 tablespoon Vegetable oil
2 small Boneless skinless chicken
breast halves, cut into
thin strips, about 2 cups
1 small Red onion; minced
One half cup Red bell pepper strips
One half cup Thinly cut or sliced up carrots
1 cup Snow peas; halved diagonally
1 cup Chicken broth
2 teaspoon Grated fresh ginger
2 teaspoon Cornstarch
2 tablespoon Reducedsodium soy sauce

1. In large nonstick skillet, over mediumhigh 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 crisptender, 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: LowFat Meals, Woman's Day, 4/96

Posted to MCRecipe Digest V1 #897 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997