Chicken with Green and Yellow Beans |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Colourful chicken and bean stirfry. Ingredients:
1/2 lb fresh green beans, cut in 2 inch lengths |
1/2 lb fresh wax bean, cut into 2 inch pieces |
3 boneless skinless chicken breast halves |
2 tablespoons vegetable oil |
2 tablespoons cornstarch, plus |
1 1/2 teaspoons cornstarch |
3 tablespoons soy sauce |
1 (8 ounce) can pineapple chunks |
1 medium sweet red pepper, julienned |
1 small onion, thinly sliced |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
hot cooked rice |
Directions:
1. Place beans in a saucepan and cover with water; bring to a boil.
2. Cook, uncovered for 3 minutes; drain and set aside.
3. Pound chicken to 1/4 inch thickness; cut into 1/2 inch strips.
4. In a large skillet, stirfry chicken in oil for 2 to 4 minutes or until no longer pink.
5. Remove with a slotted spoon.
6. In a small bowl, combine constarch and soy sauce until smooth.
7. Drain the pineapple, reserving juice; set pinapple aside.
8. Stir the juice into the soy sauce mixture; set aside.
9. In the skillet, stirfry red pepper and onion for 5 minutes.
10. Add the chicken, beans, pineapple, salt and ginger.
11. Gradually stir in the soy sauce mixture.
12. Bring to a boil; cook and stir for 2 minutes or until thickened.
13. Serve with rice.
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