Potatoes & Chicken
Teriyaki

4 servings

• 1 to 1 1/2 pound (4 medium) potatoes
• 1 pound skinless boneless chicken
     breasts, cut into 3/4-inch cubes
• 2 Tablespoons canola oil
• 1/2 cup sliced green onions
• 1/4 cup prepared teriyaki sauce

Cut potatoes into slices or cubes and microwave 10 minutes until tender.

While potatoes cook, in 12-inch skillet toss and brown chicken in oil over high heat for 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce, toss until heated through

Bon appetit!