String Bean Chicken Skillet |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I started to prepare a chicken stir-fry one day and discovered I was out of frozen snow peas. So I tossed in green beans instead with a few leftover wax beans for color. I've been making the recipe this way ever since.—Priscilla Gilbert, Indian Harbour Beach, Florida Ingredients:
1/2 pound fresh green beans, cut into 2-inch pieces |
1/2 pound fresh wax beans, cut into 2-inch pieces |
3 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons canola oil |
2 tablespoons plus 1-1/2 teaspoons cornstarch |
3 tablespoons soy sauce |
1 can (8 ounces) 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. Cook, uncovered, for 3 minutes; drain and set aside. Meanwhile, flatten chicken to 1/4-in. thickness; cut into 1/2-in. strips. In a large skillet, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon.
2. In a small bowl, combine cornstarch and soy sauce until smooth. Drain the pineapple, reserving juice; set pineapple aside. Stir the juice into the soy sauce mixture; set aside.
3. In the same skillet, stir-fry red pepper and onion for 5 minutes. Add the chicken, beans, pineapple, salt and ginger. Gradually stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6 servings.
|
|