Teriyaki Chicken and Potatoes Recipe

4 Medium Potatoes (Russet, White or Red)
1 lb. Boneless Skinless Chicken Breast
2 Tbs. Vegetable Oil
1/2 Cup Sliced Green Onions
1/4 Cup Teriyaki Sauce

Cut potatoes into thin wedges and microwave 8 to 10 minutes or until they are tender. Cut chicken into 1/2 inch slices. In large skillet, toss and brown chicken in oil over high heat until done (approximately 5 minutes).

Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce and toss until heated thoroughly.