Chicken and Green Bean Stir Fry
This Stir Fry is excellent with broccoli, asparagus, snap peas, carrots, etc. Top with almonds, cashews, sesame seeds, sunflowers seeds, etc.
Scale
Ingredients
- 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
Instructions
- 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.
- 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)
- 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.
- Prepare rice as per directions.
- Serve chicken and sauce over the rice. Top with vegetables and cashews, almonds, etc.
- Yield 3 to 4 servings