One-Pan Potatoes & Chicken Teriyaki
Yield
3 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | pound |
potatoes
cut into 1/2 inch wedges |
|
| 8 | ounces |
chicken breast halves, boneless, skinless
cut into 1/2 inch strips |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
teriyaki sauce
prepared |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 302.4 | g |
potatoes
cut into 1/2 inch wedges |
|
| 231.2 | ml/g |
chicken breast halves, boneless, skinless
cut into 1/2 inch strips |
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
teriyaki sauce
prepared |
|
Directions
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 non-stick 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.
