2/3 lb. (2 med.) potatoes, cut into 1/2” wedges
8 oz. boned and skinned chicken breasts, cut into 1/2” strips
1 T. vegetable oil
1/4 c. sliced green onions
2 T. prepared teriyaki sauce
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 5 minutes, until just tender. While potatoes cook, in medium non-stick 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. Makes 2 servings.
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.
Nutritional Information Per Serving: 280 calories, 9 gm fat, 45 mg cholesterol, 740 mg sodium, 28 gm carbohydrate, 3 gm fiber, 21 gm protein.