One-Pan Potatoes and Chicken Teriyaki
2/3 pound (2 medium) potatoes, cut into 1/2-inch wedges
8 ounces boned and skinned chicken breasts, cut into 1/2-inch strips
1 tablespoon vegetable oil
1/4 cup sliced green onions
2 tablespoons prepared teriyaki sauce
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
Makes 2 servings
Source: The Potato Board
2/3 pound (2 medium) potatoes, cut into 1/2-inch wedges
8 ounces boned and skinned chicken breasts, cut into 1/2-inch strips
1 tablespoon vegetable oil
1/4 cup sliced green onions
2 tablespoons prepared teriyaki sauce
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
Makes 2 servings
Source: The Potato Board
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