Title: Oriental chicken topped potato
 Categories: Vegetables, Poultry, Oriental
      Yield: 1 Servings
 
      1    Boneless, skinless chicken
           -breast, cut into thin
           -strips
      1 c  Thinly sliced green or red
           -peppers p
    1/4 lb Pea pods, cut in half
      2 tb Vegetable oil
      2    Garlic cloves, minced
      1 ts Minced fresh ginger root
      1 tb Cornstarch
    1/2 c  Chicken broth
      2 tb Soy sauce
      3    Fresh Idaho potatoes,
           -baked
 
  In 2-quart microwave-safe casserole combine chicken, peppers, pea
  pods, oil, garlic and ginger. Cover loosely with plastic wrap; cook
  on High 3 to 4 minutes or just until chicken turns white, stirring
  twice. In small bowl stir cornstarch, broth and soy sauce until
  smooth. Stir into chicken. Re-cover; cook on High 3 to 4 minutes or
  until thickened, stirring twice. Cut potatoes in half lengthwise,
  fluff with fork. Top with chicken mixture. Makes 3 to 6 servings.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994