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String Bean Chicken Skillet

I started to prepare a chicken stir-fry one day and discovered I was out of frozen snow peas. So I tossed in green beans instead with a few leftover wax beans for color. I've been making the recipe this way ever since.—Priscilla Gilbert, Indian Harbour Beach, Florida

6 ServingsPrep/Total Time: 30 min.

Ingredients

1/2 pound fresh green beans, cut into 2-inch pieces
1/2 pound fresh wax beans, cut into 2-inch pieces
3 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
2 tablespoons plus 1-1/2 teaspoons cornstarch
3 tablespoons soy sauce
1 can (8 ounces) pineapple chunks
1 medium sweet red pepper, julienned
1 small onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground ginger
Hot cooked rice

Directions

Place beans in a saucepan and cover with water; bring to a boil.
Cook, uncovered, for 3 minutes; drain and set aside. Meanwhile,
flatten chicken to 1/4-in. thickness; cut into 1/2-in. strips. In a
large skillet, stir-fry chicken in oil for 3-4 minutes or until no
longer pink. Remove with a slotted spoon.
In a small bowl, combine cornstarch and soy sauce until smooth. Drain
the pineapple, reserving juice; set pineapple aside. Stir the juice
into the soy sauce mixture; set aside.
In the same skillet, stir-fry red pepper and onion for 5 minutes. Add
the chicken, beans, pineapple, salt and ginger. Gradually stir in

2 of 2

String Bean Chicken Skillet (continued)

Directions (continued)

the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes
or until thickened. Serve with rice. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 133 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 573 mg sodium, 16 g carbohydrate, 3 g fiber, 7 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.