Ingredients Jump to Instructions ↓

  1. 4 Skinless boneless chicken breast halves; cut into thin strips

  2. 1 tablespoon Fresh ginger root; finely minced

  3. 1/2 pounds Green beans; cut into 2" pieces

  4. 1/2 cup Low-sodium chicken broth

  5. 2 tablespoons Fresh lime juice

  6. 1 tablespoon Soy sauce

  7. 1 teaspoon Brown sugar

  8. 1 teaspoon Turmeric

  9. 1/4 teaspoon Crushed red pepper

  10. 1 teaspoon Cornstarch, dissolved in

  11. 2 teaspoons Water

  12. 3 teaspoons Oil

  13. 1 small Onion; thinly sliced

  14. 1 small Red bell pepper; thinly sliced

  15. 4 Cloves garlic; minced

  16. 1 tablespoon Fresh ginger root; minced fine

  17. 3 cups Hot cooked rice

Instructions Jump to Ingredients ↑

  1. CHICKEN VEGETABLES AND SAUCE 1. To prepare the chicken: Cut the chicken into strips and put into a glass bowl. Combine the lime juice, ginger and garlic. Pour over the chicken and marinate in refrigeration at least 1 hour.

  2. To prepare the vegetables and sauce: Bring a medium pan of water to a boil, add the green beans and time about 5 minutes, or until tender. Drain the beans and rinse with cold water until completely chilled. Pat dry.

  3. For the sauce, combine the chicken broth, lime juice, soy sauce, brown sugar, turmeric and red pepper. Prepare the dissolved cornstarch.

  4. In a large skillet, preferably nonstick, heat 1 teaspoon oil over medium-high heat. Add half of the chicken strips and stir-fry until golden and just cooked through. Remove from the pan and add another teaspoon of oil. Stir-fry the remaining chicken. Remove from the pan.

  5. Heat the remaining teaspoon oil. Add the onion and red bell pepper; stir-fry 2 minutes. Add the garlic and ginger; stir-fry 1 minute. Add the sauce mixture and bring to a boil. Stir in the dissolved cornstarch and boil until lightly thickened. Add the beans and chicken; cook 2 minutes.

  6. With a slotted spoon, spoon the chicken and vegetables over the cooked rice. Bring the sauce back to a boil and boil until thickened. Pour over the dish and serve. Recipe By : Seattle Times (from "The Gilroy Garlic Festival Cookbook) Posted to Digest eat-lf.v096.n199 Date: Fri, 25 Oct 1996 20:50:06 -0700 (PDT) From: "Tina D. Bell"


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