Recipe - Chicken And Green Bean Stir-Fry

1 1/3 cup Longgrain white rice
One half cup Minced scallions
1 tablespoon Ricewine vinegar
One half teaspoon Sugar
1 teaspoon Fresh grated ginger
1 lg Clove garlic; minced
2 tablespoon Reducedsodium soy sauce
1 pound Boneless; skinless chicken
breasts, cut into short
strips
1/3 cup Defatted chicken broth
1 One half teaspoon Cornstarch
One half teaspoon Sesame oil
1 pound Green beans; trimmed and cut
on the diagonal into 1 inch
pieces.
2 teaspoon Canola oil

Bev, this comes from the "Healthy Cook" book put out by Prevention. I shall
post more soon. Nadia

Cook the rice according to the package directions. Meanwhile, place the
scallions, vinegar, sugar, ginger, garlic and 1 tablespoon of the soy sauce
in a large bowl and whisk to combine. Add the chicken and stir until
coated. Let stand at room temperature for 3 minutes. In a glass measuring
cup, stir togeether the broth, cornstarch, sesame oil and the remaining 1
tablespoon soy sauce: set aside. In a large nostick skillet, bring One fourth cup
water to boil. Add the beans. Cover and cook over high heat for 3 to 4
minutes, or until bright green and crisp tender. Drain and set aside. Wipe
the skillet dry. Add the canola oil and warm over mediumhigh heat. Add the
chicken mixture and cook, stirring, for 3 minutes. Add the beans and cook,
stirring for 2 minutes. Stir in the cornstarch mixture. Continue cooking
and stirring until the sauce begins to thicken and just comes to a boil.
Cook, stirring, for 2 minutes, or until the beans are hot. Serve over rice.

Makes 4 servings. Per serving: 427 calories, 6.4 g. fat (14% of calories:,
32.2 g protein, 58.7 g. carbohydrates, 0.9 g. dietary fiber, 69 mg.
cholesterol, 346 mg. sodium.

Variation TurkeyandAsparagus StirFry: Replace the chicken with turkey
breast. Replace the green beans with asparagus.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998