Asian Chicken Topped Potato Recipe

• 1 x Boneless, skinless chicken breast, cut into thin strips
• 1 c. Thinly sliced green or possibly red peppers p
• 1/4 lb Pea pods, cut in half
• 2 Tbsp. Vegetable oil
• 2 x Garlic cloves, chopped
• 1 tsp Chopped fresh ginger root
• 1 Tbsp. Cornstarch
• 1/2 c. Chicken broth
• 2 Tbsp. Soy sauce
• 3 x Fresh Idaho potatoes, baked

1. In 2-qt microwave-safe casserole combine chicken, peppers, pea pods, oil, garlic and ginger.
2. Cover loosely with plastic wrap; cook on High 3 to 4 min or possibly just till chicken turns white, stirring twice.
3. In small bowl stir cornstarch, broth and soy sauce till smooth.
4. Stir into chicken.
5. Re-cover; cook on High 3 to 4 min or possibly till thickened, stirring twice.
6. Cut potatoes in half lengthwise, fluff with fork.
7. Top with chicken mix.
8. Makes 3 to 6 servings.

chicken, green, pea pods, vegetable oil, garlic, fresh ginger root, cornstarch, chicken broth, soy sauce, potatoes

Taken from cookeatshare.com/recipes/asian-chicken-topped-potato-70248 (may not work)