Chicken Primavera Potatoes


  • 4 boneless, skinless chicken thighs, cut in thin strips
  • 4 baking potatoes
  • 1 C. chicken broth
  • 2 tsp. soy sauce
  • 1/8 tsp. crushed red pepper
  • 1 T. cornstarch
  • 2 cloves garlic, minced
  • 1/2 medium red bell pepper, seeded and cut into thin strips
  • 1 small yellow summer squash, halved and sliced
  • 1 C. fresh pea pods, cut in half
  • 2/3 C. fresh asparagus, cut into 1 inch pieces
  1. Scrub and pierce potatoes with fork. Microwave high 11 to 15 minutes or until tender, rearranging once.
  2. In a small bowl, blend broth, soy sauce, pepper and corn starch; set aside.
  3. Spray skillet with cooking spray and heat over medium-high heat. Add chicken and garlic, cook and stir for 3 minutes.
  4. Add red pepper and squash; cook 1 minute.
  5. Add asparagus and pea pods; cook and stir for 2 minutes or until vegetables are crisp-tender and internal juices of chicken run clear.
  6. Blend in broth mixture. Cook and stir until broth mixture is thickened and translucent.


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