Potato and Chicken Teriyaki

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 4 medium potatoes cut into thin wedges
• 1 lb boned and skinned chicken breasts, cut into long ½ inch thick slices
• 2 Tbsp. vegetable oil
• ½ cup sliced green onions
• ¼ cup prepared teriyaki sauce*

Microwave potatoes on high for 8 minutes.  While potatoes are cooking, in a large skillet toss and brown chicken in oil over high heat 5 minutes.  Add potatoes; sauté and toss until potatoes are lightly browned.  Add onions and teriyaki sauce, toss until heated through.  Serves 4