This is thee best stir fry recipe I have ever made. It is quick and easy too making it a perfect busy weeknight meal. It is from the Jan/Feb 2011 issue of Everyday Food. I've made it twice already. The whole family loves it. Give it a try and let me know how much you love it. ;)
-1 TBSP cornstarch
-1/4 cup sugar
-1/4 cup soy sauce (I used reduced sodium)
-1/4 white vinegar
-1 TBSP vegetable oil
-1-1/4 lbs of boneless/skinless chicken breast, cut into 1 inch pieces
-2 bell peppers (any color- I used red & yellow) seeded & diced large
-1/2 lb green beans, trimmed & halved
-5 scallions, thinly sliced
-2 inch piece of fresh ginger, peeled & minced
-3 garlic cloves, minced
-2 TBSP chopped roasted peanuts (I omitted these - I don't like nuts in my food)
1. Cook rice according to package. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce & vinegar. Set aside.
2. In a large wok or skillet, heat oil over high heat. Add chicken, bell peppers & green beans & cook, stirring frequently, until vegetables begin to soften, about 5 minutes.
3. Add scallions, ginger & garlic & cook, stirring frequently, until chicken is cooked through and vegetables are tender about 4 minutes.
4. Whisk soy sauce mixture, add to skillet, and cook stirring constantly, until sauce thickens about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with peanuts if desired.