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Receta Asian Chicken Topping
by Global Cookbook

Asian Chicken Topping
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Ingredientes

  • 4 lrg Idaho baking potatoes, baked
  • 1 Tbsp. Vegetable oil
  • 2 sm Boneless skinless chicken breast halves, cut into thin strips, about 2 c.
  • 1 sm Red onion, diced
  • 1/2 c. Red bell pepper strips
  • 1/2 c. Thinly sliced carrots
  • 1 c. Snow peas, halved diagonally
  • 1 c. Chicken broth
  • 2 tsp Grated fresh ginger
  • 2 tsp Cornstarch
  • 2 Tbsp. Reduced-sodium soy sauce

Direcciones

  1. In large nonstick skillet, over medium-high heat, heat oil. Add in chicken; cook, stirring till browned and cooked through, about 6 to 7 min. With slotted spoon, remove chicken from skillet; set aside. Add in onion, red pepper and carrots. Cook till crisp-tender, about 4 to 5 min. Stir in snow peas, chicken broth and ginger. Bring to boil; reduce heat. Simmer till vegetables are tender, about 4 to 5 min.
  2. Return cooked chicken to skillet. In small bowl, combine cornstarch with soy sauce. Add in to skillet; stir. Bring to boil; cook till thickened, about 1 minute.
  3. Cut potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon chicken and vegetable mix over each potato, dividing proportionately.
  4. Makes 4 servings.
  5. Preparation Time: About 30 min.
  6. Cooking Time: About15 min.