| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Poultry |
2 |
Servings |
INGREDIENTS
| 2/3 |
lb |
(2 medium) potatoes cut into 1/2-inch wedges |
| 8 |
oz |
Chicken breasts (boneless and skinless) cut into 1/2-inch strips |
| 1 |
tb |
Vegetable oil |
| 1/4 |
c |
Sliced green onions |
| 2 |
tb |
Prepared teriyaki sauce |
INSTRUCTIONS
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic
wrap, venting one corner. Microwave on HIGH 5 minutes until just tender.
While potatoes cook, in medium nonstick skillet over high heat, toss and
brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are
lightly browned. Add onions and teriyaki sauce; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust
cooking times to your own oven.
Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges
Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg
cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g protein.
Source: The Potato Board <recipes@potatoes.com>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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