Stir Fried Chicken & Macaroni Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This has been in my recipe collection for many years, on a piece of paper that was torn in half long ago. I think it's time to save it here. It's a very healthy and tasty meal that I've always enjoyed. Ingredients:
3 tablespoons vegetable oil, divided |
3/4 lb fresh green beans, cut into 1 inch pieces |
1/2 teaspoon salt, divided |
1/4 cup water |
1 lb boneless skinless chicken breast, cut into 3/4 inch pieces |
1/2 teaspoon ground ginger |
8 ounces uncooked small shell pasta (shells, elbows, etc.) |
15 ounces kidney beans, drained and rinsed |
2 tablespoons soy sauce |
2 tablespoons fresh lime juice |
Directions:
1. Cook the pasta, and drain well.
2. Heat one tablespoon of oil in a large skillet on medium high heat. Add green beans and 1/4 teaspoons salt. Cook and stir until beans are coated and hot. Add water. Stir-fry until beans are crisp-tender. Remove from skillet.
3. Heat remaining 2 tablespoons of oil in the skillet. Add chicken, ginger, remaining salt and cook/stir until chicken is no longer pink. Remove from heat.
4. Combine pasta, kidney beans, green beans, chicken, soy sauce and lime juice.
5. Serve hot or cold. It's great both ways.
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