Old MacDonald's Potato Box Recipes
Szechwan Topping Ingredients 12 oz boneless, skinless chicken breast 1 Tbsp vegtable oil 3 cups chopped bok choy or napa cabbage 1/4 cup (each) onion, sweet red peppers and sliced water chestnuts, chopped 1 cup water 1 Tbsp (each) prepared Szechwan sauce and soy sauce 1/2 tsp salt 1/8 tsp ground black pepper 4 tsp cornstarch 1-1/2 tsp sugar 6 russet potatoes, hot (baked) Directions 1.Stir fry chicken in hot oil until no longer pink. Add vegetables and stir fry until crisp-tender. 2.Combine water, Szechwan sauce, soy sauce, salt and pepper; dissolve cornstarch and sugar in mixture. Stir into vegetables; cook and stir until sauce is thickened and clear. 3.Cut or pierce tops of potatoes lengthwise, squeeze ends and push toward center. Spoon chicken vegetable mixture over potatoes. Makes 6 servings. Vegetarian tip: Omit chicken and substitute 1 cup coarsely chopped broccoli.

Old MacDonald's Potato Box Recipes

Szechwan Topping

Ingredients

12 oz boneless, skinless chicken breast
1 Tbsp vegtable oil
3 cups chopped bok choy or napa cabbage
1/4 cup (each) onion, sweet red peppers and sliced water chestnuts, chopped
1 cup water
1 Tbsp (each) prepared Szechwan sauce and soy sauce
1/2 tsp salt
1/8 tsp ground black pepper
4 tsp cornstarch
1-1/2 tsp sugar
6 russet potatoes, hot (baked)

Directions

1.Stir fry chicken in hot oil until no longer pink. Add vegetables and stir fry until crisp-tender.
2.Combine water, Szechwan sauce, soy sauce, salt and pepper; dissolve cornstarch and sugar in mixture. Stir into vegetables; cook and stir until sauce is thickened and clear.
3.Cut or pierce tops of potatoes lengthwise, squeeze ends and push toward center. Spoon chicken vegetable mixture over potatoes. Makes 6 servings.

Vegetarian tip: Omit chicken and substitute 1 cup coarsely chopped broccoli.