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POTATOES AND CHICKEN TERIYAKI

Recipe Link: Source: The Potato Board

List of Ingredients





Yield: 2 servings


2/3 lb (2 medium) potatoes
-- cut into 1/2-inch wedges
8 oz Chicken breasts
-- (boneless and skinless)
-- cut into 1/2-inch strips
1 tbs Vegetable oil
1/4 cup Sliced green onions
2 tbs Prepared teriyaki sauce




Recipe



Place potatoes in shallow 1-quart microwave-safe dish. Cover with
plastic wrap, venting one corner. Microwave on HIGH 5 minutes until
just tender. While potatoes cook, in medium nonstick skillet over
high heat, toss and brown chicken in oil 5 minutes. Add potatoes;
toss until potatoes are lightly browned. Add onions and teriyaki
sauce; toss until heated through.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges

Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg
cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g
protein.