Yield: 4 servings Calories: 267 Sodium: 450 mg Fat: 5 g Protein: 17 g Cholesterol: 35 mg
4 large Idaho Potatoes, baked
1 tablespoon vegetable oil
2 small boneless skinless chicken breasts halves, cut into thin strips (about 2 cups)
1 small red onion, sliced
1/2 cup red bell pepper strips
1/2 cup thinly sliced carrots
1 cups snow peas, halved diagonally
1 cup chicken broth
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
2 tablespoons reduced-sodium soy sauce
In large nonstick skillet, over medium-high heat, heat oil. Add chicken; cook, stirring until browned and cooked through, about 6 to 7 minutes. With slotted spoon, remove chicken from skillet, set aside. Add onion, red pepper and carrots. Cook until crisp-tender, about 4 to 5 minutes. Stir in snow peas, chicken broth and ginger. Bring to boil; reduce heat. Simmer until vegetables are tender, about 4 to 5 minutes.
Return cooked chicken to skillet. In small bowl, combine cornstarch with soy sauce. Add to skillet; stir. Bring to boil; cook until thickened, about 1 minute.
Cut potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon chicken and vegetable mixture over each potato, dividing evenly.