Combine first 10 ingredients in a blender, and process until smooth. Combine green onion mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours, turning bag occasionally.
Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.
Heat oil in a large nonstick skillet over medium heat. Add chicken and marinade; cook 5 minutes on each side or until done. Remove chicken from pan; chop. Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook for 5 minutes or until thoroughly heated, stirring occasionally. Garnish with parsley, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.