Name: Chicken, Red Pepper, and Green Bean Stir-Fry
Yield: Makes 2 servings; can be doubled
Ingredients: 4 ounces green beans, trimmed; 3 tablespoons oriental sesame oil; 1 8-ounce skinless boneless chicken breast, cut crosswise into strips; 1 red bell pepper, cut into matchstick-size strips; 1 tablespoon minced peeled fresh ginger; 2 large garlic cloves, minced; 3 tablespoons soy sauce; 2 tablespoons rice vinegar

Begin with cups of chicken broth simmered briefly with slivers of lemongrass and accented with a dash of chili oil. Complement the stir-fry with rice pilaf. End with sliced mango and pineapple topped with green tea ice cream and toasted coconut.

Recipe information

Yield
Makes 2 servings; can be doubled

Ingredients

4 ounces green beans, trimmed

3 tablespoons oriental sesame oil

1 8-ounce skinless boneless chicken breast, cut crosswise into strips

1 red bell pepper, cut into matchstick-size strips

1 tablespoon minced peeled fresh ginger

2 large garlic cloves, minced

3 tablespoons soy sauce

2 tablespoons rice vinegar

Preparation

Step 1
Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
Step 2
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.

TagsStir-Fry Green Bean Bean and Legume Vegetable Chicken Breast Chicken Poultry Bell Pepper Main Dinner Dairy Free Nut Free Weeknight Meals Quick Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes