Szechwan Potato Topping

Directions

1. Stir fry the chicken in hot oil until no longer pink. Add vegetables and stir fry until crisp-tender. 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.

2. Cut or pierce tops of potatoes lengthwise, squeeze ends and push toward center to open. Spoon chicken/vegetable mixture over potatoes. Vegetarian tip: Omit chicken and substitute 1 cup coarsely chopped broccoli.