Chicken, Red Pepper, and Green Bean Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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.
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