Ingredients:
-white rice
-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.
4 comments:
OH YUM!!! see this is why I love to see your recipes, I would have never cooked the chicken with everything at first, I would have cooked the chicken first and then add everything but yours looks soooo yummy! thanks for sharing Mo!
Stew and the kiddo's are lucky to have you cooking for them so much!
Where the heck have you bean? :) Miss you!
Looks Yummy!! Gotta try it for sure!!
YUM!!! I think I need to make this. :) Thanks for sharing your delicious recipes.
Also, I just wanted you to know that I nominated you for the Stylish Blogger Award. Stop by my blog to see the details. :)
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