Recipe: Stir-Fried Chicken and Potato Strips

STIR-FRIED CHICKEN AND POTATO STRIPS

"Stir-Fried Chicken and Potato Strips is a fresh take on the Asian Classic. The light chicken broth-based sauce allows the flavors of the vegetables and chicken to shine through. Add some hunks of crusty French bread to sop up the sauce."

3 medium Idaho potatoes (6 oz each), well scrubbed
3 tablespoons olive oil
1/2 teaspoon salt
3 cloves garlic, minced
1 1/4 teaspoons cornstarch
1 pint cherry tomatoes
8 ounces sugar snap peas, trimmed
3/4 cup vegetable broth
1 pound skinless boneless chicken breast, 1/2-inch wide strips
1/4 cup chopped fresh basil

Quarter each potato lengthwise, then cut each quarter in thirds. In large pot of boiling salted water, cook potatoes 10 minutes, until crisp-tender; drain and pat dry.

In very large nonstick skillet, over medium-high heat, warm 2 tablespoons of the oil. Add potatoes and 1/4 teaspoon of the salt and cook, until the potatoes are golden brown, tossing frequently. Add garlic and cook 2 more minutes. Transfer potatoes to bowl.

Add the remaining tablespoon of oil to skillet. Add chicken and cook 2 minutes, stirring frequently.

Add sugar snap peas, tomatoes, the remaining 1/4 teaspoon salt, and the potatoes and cook, until the chicken is cooked through, the sugar snaps are crisp-tender and the tomatoes have begun to collapse, stirring frequently.

In small bowl, stir together cornstarch and chicken broth. Add to pan along with basil and cook, about 1 minutes, until lightly thickened, stirring constantly.

Servings: 4
Source: Woman's Day Eating Light, Vol. X No. 1