Oriental Chicken Topping


  • 4 large Idaho Potatoes, baked
  • 1 tablespoon vegetable oil
  • 2 small boneless skinless chicken breasts halves, cut into thin strips (about 2 cups)
  • 1 small red onion, sliced
  • 1/2 cup red bell pepper strips
  • 1/2 cup thinly sliced carrots
  • 1 cups snow peas, halved diagonally
  • 1 cup chicken broth
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce


  1. In large nonstick skillet, over medium-high 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 crisp-tender, 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.
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Yield: 4 servings
Calories: 267
Sodium: 450 mg
Fat: 5 g
Protein: 17 g
Cholesterol: 35 mg

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