Chicken, Red Pepper, and Green Bean Stir-Fry

Chicken, Red Pepper, and Green Bean Stir-Fry

Info

Rating
Calories
435.0
Protein
28.0
Sodium
1397.0
Fat
31.0

Description

Begin with cups of chicken broth simmered briefly with slivers of lemongrass and accented with a dash of chili oil. Complement the stir-fry with rice pilaf. End with sliced mango and pineapple topped with green tea ice cream and toasted coconut.

Ingredients

4 ounces green beans, trimmed
3 tablespoons oriental sesame oil
1 8-ounce skinless boneless chicken breast, cut crosswise into strips
1 red bell pepper, cut into matchstick-size strips
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar

Directions

  1. Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
  2. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.

Tags

    Chicken Ginger Pepper Stir-Fry Quick & Easy Spring Lemongrass Sesame Bon Appétit
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