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| 1 | Boneless, skinless chicken breast, cut into thin strips |
| 1 Tasse | Thinly sliced green or red peppers p |
| 1/4 x ca. 450 g | Pea pods, cut in half |
| 2 Esslöffel | vegetable oil |
| 2 | cloves garlic minced |
| 1 Teelöffel | ginger root fresh, minced |
| 1 Esslöffel | cornstarch |
| 1/2 Tasse | chicken broth |
| 2 Esslöffel | soy sauce |
| 3 | Fresh Idaho potatoes, baked |
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In 2-quart microwave-safe casserole combine chicken, peppers, pea pods, oil, garlic and ginger. Cover loosely with plastic wrap; cook on High 3 to 4 minutes or just until chicken turns white, stirring twice. In small bowl stir cornstarch, broth and soy sauce until smooth. Stir into chicken. Re-cover; cook on High 3 to 4 minutes or until thickened, stirring twice. Cut potatoes in half lengthwise, fluff with fork. Top with chicken mixture. Makes 3 to 6 servings.
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