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. 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