Chicken, Red Pepper, and Green Bean Stir-Fry
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 large garlic cloves, minced
- 1 red bell pepper, cut into matchstick-size strips
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 11 g(4%)
- Cholesterol 83 mg(28%)
- Fat 24 g(37%)
- Fiber 3 g(13%)
- Protein 29 g(59%)
- Saturated Fat 4 g(18%)
- Sodium 1377 mg(57%)
- Calories 378
Preparation Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.
Preparation Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.
