Asian Chicken Topping Recipe
Servings: 4
Ingredients
- 4 lrg Idaho baking potatoes, baked
- 1 Tbsp. Vegetable oil
- 2 sm Boneless skinless chicken breast halves, cut into thin strips, about 2 c.
- 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 tsp Grated fresh ginger
- 2 tsp Cornstarch
- 2 Tbsp. Reduced-sodium soy sauce
Directions
- 1. In large nonstick skillet, over medium-high heat, heat oil. Add in chicken; cook, stirring till browned and cooked through, about 6 to 7 min. With slotted spoon, remove chicken from skillet; set aside. Add in onion, red pepper and carrots. Cook till crisp-tender, about 4 to 5 min. Stir in snow peas, chicken broth and ginger. Bring to boil; reduce heat. Simmer till vegetables are tender, about 4 to 5 min.
- 2. Return cooked chicken to skillet. In small bowl, combine cornstarch with soy sauce. Add in to skillet; stir. Bring to boil; cook till 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 mix over each potato, dividing proportionately.
- Makes 4 servings.
- Preparation Time: About 30 min.
- Cooking Time: About15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 37 | 12% |
| Total Fat 4.22g | 5% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.1g | |
| Cholesterol 13mg | 4% |
| Sodium 591mg | 25% |
| Potassium 1476mg | 42% |
| Total Carbs 57.8g | 15% |
| Dietary Fiber 8.5g | 28% |
| Sugars 5.19g | 3% |
| Protein 13.57g | 22% |
