Chicken and Green Bean Stir Fry

On the plate today . . .

Cough, type, cough, type, cough, type.

Every year and about 3 x’s a year this cough attaches itself to me, like it’s my best friend! It holds on and doesn’t stop talking. It’s a very annoying friend. It also bothers everyone else in the room. This friend has been named asthma, allergy, bronchitis and more, but I don’t like any of those names. Therefore . . . I haven’t named it yet. I’ve thrown several x!@!*@! names at it, but it just keeps coming back. This time, my friend cough, brought some friends along for the ride. Sore throat, headache and earache are camping out as well.

Since my body has felt a little crappy lately, I’ve been all about easy dinners. This is one fabulous easy dinner, that you will make again and again and again! It’s so fast and easy to make, and make extra, because left-overs the next day were just as terrific.

We’re still picking green beans and carrots from the garden, so naturally they seemed a good fit for this stir fry. You could add any steamed veggie you like along with the chicken.

I’m really not a rice lover. White rice just doesn’t impress me very much. Brown rice is much better, but I’m thinking fast on the table.

Suddenly, I remembered . . . I bought a box of Minute Brand Instant Whole Grain Brown rice. Guess what, it’s really good. I served this with some toasted garlic bread and fresh little cherry tomatoes from our garden. If you need a quick but fabulous hot meal, this Chicken and Green Bean Stir Fry will not disappoint. I do believe, that this sauce recipe would also be very good with thinly sliced beef stir fry as well.

Fall is here, and I’m loving the colors, the cooler temps and the deer that visit our garden. I am happy to share!

Chicken and Green Bean Stir Fry

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This Stir Fry is excellent with broccoli, asparagus, snap peas, carrots, etc. Top with almonds, cashews, sesame seeds, sunflowers seeds, etc.

Ingredients

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• 1 cup cut green beans (1 or 2 inch pieces)
• 4 teaspoons cornstarch
• 1 1/2 pounds boneless skinless chicken breast, cubed (3 – 4 breasts)
• 3 – 4 teaspoons canola oil
• 1/4 tsp red pepper flakes (opt)
• 1/2 tsp canadian seasoning (opt)
• 1 cup chicken broth
• 3 to 4 Tablespoons reduced sodium soy sauce *(I used 3)
• 3Tablespoons brown sugar *(sweeten to your taste – use less if you like)
• 2 cups hot cooked rice
• Top with: cashews, almonds, sesame seeds or other nut if desired

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Instructions

1. Place beans or other vegetable in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 5 minutes or just until CRISP-TENDER. Drain well.
2. In a large skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. (I added a touch of salt and pepper and red pepper flakes and canadian seasoning while the chicken was cooking)
3. Place cornstarch in a small bowl; stir in the broth, soy sauce and the brown sugar until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 1 full minute or until thickened. If sauce becomes too thick, add in a little more chicken broth. Add green beans to this mixture, or serve on the top.
4. Prepare rice as per directions.
5. Serve chicken and sauce over the rice. Top with vegetables and cashews, almonds, etc.
6. Yield 3 to 4 servings