One-Pan Potatoes with Chicken Teriyaki
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
cut into wedges,, microwaved 8 to 10 min, or until tender |
|
| 1 | pound |
chicken breasts
skinless, boneless, cut into strips |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
scallions, spring or green onions
|
|
| ¼ | cup |
teriyaki sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
cut into wedges,, microwaved 8 to 10 min, or until tender |
|
| 453.6 | g |
chicken breasts
skinless, boneless, cut into strips |
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
scallions, spring or green onions
|
|
| 59 | ml |
teriyaki sauce
|
|
Directions
While potatoes cook, in a large skillet toss and brown the chicken breasts in the oil over high heat, about 5 minutes.
Add the potatoes; sauté and toss until the potatoes are lightly browned.
Add the onions and teriyaki sauce; toss until heated through.
