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Epicurious

Chicken, Red Pepper, and Green Bean Stir-Fry

3.5

(40)

Begin with cups of chicken broth simmered briefly with slivers of lemongrass and accented with a dash of chili oil. Complement the stir-fry with rice pilaf. End with sliced mango and pineapple topped with green tea ice cream and toasted coconut.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

4 ounces green beans, trimmed
3 tablespoons oriental sesame oil
1 8-ounce skinless boneless chicken breast, cut crosswise into strips
1 red bell pepper, cut into matchstick-size strips
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar

Preparation

  1. Step 1

    Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.

    Step 2

    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.

TagsStir-FryGreen BeanBean and LegumeVegetableChicken BreastChickenPoultryBell PepperMainDinnerDairy FreeNut FreeWeeknight MealsQuickSauteBon Appétit
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