Pan Potatoes And Chicken Teriyaki
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A japanese take on pan potatoes and chicken teriyaki, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 medium red potatoes
- 1 lb. boned and skinned chicken breasts, cut into 12-inch slices
- 1 (4 oz.) can mushroom stems and pieces, drained
- 2 Tbsp. vegetable oil
- 1/2 c. sliced green onions
- 1/4 c. prepared teriyaki sauce
Method
Cut potatoes into thin wedges and microwave 8 to 10 minutes until tender. While potatoes cook, in large skillet, toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through. Time: 20 minutes. Serves 4.
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