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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup dry white wine |
1/4 cup low-sodium soy sauce |
1 tablespoon peeled, grated gingerroot |
1 clove garlic, crushed |
1 1/2 pounds skinned, boned chicken breasts, cut into strips |
1/2 pound fresh green beans |
vegetable cooking spray |
1 tablespoon dark sesame oil, divided |
1/2 cup diagonally-sliced celery |
1/2 cup diagonally-sliced carrot |
1/2 cup sliced green onions |
1 (10 1/2-ounce) can low-sodium chicken broth |
3 tablespoons low-sodium soy sauce |
1 tablespoon plus 2 teaspoons cornstarch |
1 tablespoon brown sugar |
1/3 cup chopped unsalted roasted cashews |
6 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Combine first 4 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag occasionally. Remove chicken from marinade; discard marinade.
2. Wash green beans; trim ends, and remove strings. Cut beans diagonally into 1 1/2-inch pieces.
3. Coat a wok or large nonstick skillet with cooking spray; drizzle 2 teaspoons oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add green beans, celery, carrot, and onions; stir-fry 5 minutes or until vegetables are crisp-tender. Remove vegetables from wok, and set aside.
4. Add remaining 1 teaspoon oil to wok. Add chicken; stir-fry 3 to 4 minutes or until chicken is lightly browned.
5. Combine broth and next 3 ingredients, stirring well. Add broth mixture to wok; stir-fry 1 to 2 minutes or until mixture is thickened and bubbly. Add vegetables and cashews; stir-fry 1 minute or until thoroughly heated. Serve over rice.
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