String Bean Chicken Skillet

STRING BEAN CHICKEN SKILLET



String Bean Chicken Skillet image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

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
Calories 133 calories
Fat5g fat (1g saturated fat)
Cholesterol10mg cholesterol
Sodium573mg sodium
Carbohydrate16g carbohydrate (8g sugars
Fiber3g fiber)
Protein7g protein.

Steps:

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

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