Try this Oriental Chicken Topping recipe, or contribute your own.
Suggest a better description1. 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. Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About 15 minutes. Per serving: About 267 cal, 17 g pro, 34 g car, 5 g fat, 17% cal from fat, 35 mg cholesterol, 450 mg sod, 4 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Womans Day, 4/96 Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 49 | ||
Calories from Fat: 22 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1249.6mg | 43 % | |
Potassium 149.9mg | 4 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.5g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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