| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables, Poultry, Oriental |
1 |
Servings |
INGREDIENTS
| 1 |
|
Boneless, skinless chicken breast, cut into thin strips |
| 1 |
c |
Thinly sliced green or red peppers p |
| 1/4 |
lb |
Pea pods, cut in half |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
ts |
Minced fresh ginger root |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Soy sauce |
| 3 |
|
Fresh Idaho potatoes, baked |
INSTRUCTIONS
In 2-quart microwave-safe 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.
Re-cover; 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
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