String Bean Chicken Skillet

Name: String Bean Chicken Skillet
Ingredients: 1/2 pound fresh green beans, cut into 2-inch pieces; 1/2 pound fresh wax beans, cut into 2-inch pieces; 3 boneless skinless chicken breast halves (4 ounces each); 2 tablespoons canola oil; 2 tablespoons plus 1-1/2 teaspoons cornstarch; 3 tablespoons soy sauce; 1 can (8 ounces) pineapple chunks; 1 medium sweet red pepper, julienned; 1 small onion, thinly sliced; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; Hot cooked rice

12 ingredients

3 steps

Ingredients

1/2 pound fresh green beans, cut into 2-inch pieces
1/2 pound fresh wax beans, cut into 2-inch pieces
3 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
2 tablespoons plus 1-1/2 teaspoons cornstarch
3 tablespoons soy sauce
1 can (8 ounces) pineapple chunks
1 medium sweet red pepper, julienned
1 small onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground ginger
Hot cooked rice

Directions

1

Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3 minutes; drain and set aside. Meanwhile, flatten chicken to 1/4-in. thickness; cut into 1/2-in. strips. In a large skillet, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon.
2

In a small bowl, combine cornstarch and soy sauce until smooth. Drain the pineapple, reserving juice; set pineapple aside. Stir the juice into the soy sauce mixture; set aside.
3

In the same skillet, stir-fry red pepper and onion for 5 minutes. Add the chicken, beans, pineapple, salt and ginger. Gradually stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.