Title: One-pan Potatoes And Chicken Teriyaki Recipe
Yield: 2 servingsRecipe by The Potato Board
Ingredients:
2/3 lb (2 medium): potatoes,
-- cut into 1/2-inch wedges
8 oz: Chicken breasts,
-- (boneless and skinless)
-- cut into 1/2-inch strips
1 tb: Vegetable oil,
1/4 c: Sliced green onions,
2 tb: 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.
Directions:
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 g fat; 45 mg
cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g
protein.
Source from luhu.jp
Adjust cooking times to your own oven.
Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges
Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg
cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g
protein.
Source from luhu.jp