Chicken And Green Bean Stir Fry Recipe

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Servings: 1


  • 1 1/3 c. Long-grain white rice
  • 1/2 c. Chopped scallions
  • 1 Tbsp. Rice-wine vinegar
  • 1/2 tsp Sugar
  • 1 tsp Fresh grated ginger
  • 1 lrg Clove garlic, chopped
  • 2 Tbsp. Reduced-sodium soy sauce
  • 1 lb Boneless, skinless chicken breasts, cut into short strips
  • 1/3 c. Defatted chicken broth
  • 1 1/2 tsp Cornstarch
  • 1/2 tsp Sesame oil
  • 1 lb Green beans, trimmed and cut on the diagonal into 1 inch pcs.
  • 2 tsp Canola oil


  1. Bev, this comes from the "Healthy Cook" book put out by Prevention. I shall post more soon. Nadia
  2. Cook the rice according to the package directions. Meanwhile, place the scallions, vinegar, sugar, ginger, garlic and 1 Tbsp. of the soy sauce in a large bowl and whisk to combine. Add in the chicken and stir till coated. Let stand at room temperature for 3 min. In a glass measuring c., stir togeether the broth, cornstarch, sesame oil and the remaining 1 Tbsp. soy sauce: set aside. In a large no-stick skillet, bring 1/4 c. water to boil. Add in the beans. Cover and cook over high heat for 3 to 4 min, or possibly till bright green and crisp tender. Drain and set aside. Wipe the skillet dry. Add in the canola oil and hot over medium-high heat. Add in the chicken mix and cook, stirring, for 3 min. Add in the beans and cook, stirring for 2 min. Stir in the cornstarch mix. Continue cooking and stirring till the sauce begins to thicken and just comes to a boil.
  3. Cook, stirring, for 2 min, or possibly till the beans are warm. Serve over rice.
  4. Makes 4 servings.
  5. Variation Turkey-and-Asparagus Stir-Fry: Replace the chicken with turkey breast. Replace the green beans with asparagus.


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