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 tb Vegetable oil

    1/4 c  Sliced green onions

      2 tb Prepared teriyaki sauce

  Place potatoes in shallow 1-quart microwave-safe dish.  Cover with
  plastic wrap, venting one corner.  Microwave on HIGH 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.
  NOTE:  Microwave cooking times are based on a 700-watt microwave.
  Adjust cooking times to your own oven.
  Menu:  Cucumber Salad, Lime Sherbet with Papaya Wedges
  Nutritional Information Per Serving:  280 calories; 9 g fat; 45 mg
  cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g
  protein.
  Source: The Potato Board