Oriental Chicken Topping
Ingredients:
* 4 large Idaho® Potatoes, baked
* 1 tablespoon vegetable oil
* 2 small boneless skinless chicken breast 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 cup snow peas, halved diagonally
* 1 cup chicken broth
* 2 teaspoons grated fresh ginger
* 2 teaspoons cornstarch
* 2 tablespoons reduced-sodium soy sauce
Making Oriental Chicken Topping:
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.
