One Pan Potatoes And Chicken Teriyaki
2/3 lb. (2 medium) potatoes, cut into 1/2-inch wedges
8 oz. chicken breasts, boneless and skinless, cut into 1/2-inch strips
1 Tbsp. vegetable oil
1/4 C. sliced green onions
2 Tbsp. prepared teriyaki sauce
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 5 minutes until just tender. While potatoes cook, in medium nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.
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