Ingredients Jump to Instructions ↓

  1. 4 teaspoons 20ml Idaho baking potatoes - baked (large)

  2. 1 tablespoon 15ml Vegetable oil

  3. 2 tablespoons 30ml Boneless skinless chicken breast halves (small) cut into thin strips about 2 cups

  4. 1 Red onion - diced (small)

  5. 1/2 cup 118ml Red bell pepper strips

  6. 1/2 cup 55g / 1.9oz Thinly sliced carrots

  7. 1 cup 237ml Snow peas - halved diagonally

  8. 1 cup 237ml Chicken broth

  9. 2 teaspoons 10ml Grated fresh ginger

  10. 2 teaspoons 10ml Cornstarch

  11. 2 tablespoons 30ml Reduced-sodium soy sauce

Instructions Jump to Ingredients ↑

  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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