Chicken, Red Pepper, And Green Bean Stir-Fry Recipe - Cooking Index
Chicken, Red Pepper, And Green Bean Stir-Fry Recipe - Cooking Index
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.
Type: Chicken, Poultry| 4 oz | 113g | Green beans - trimmed |
| 3 tablespoons | 45ml | Oriental sesame oil |
| 1 | Skinless boneless chicken breast - (8 oz) - cut crosswise | |
| Into strips | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Red bell pepper - cut into | |
| Matchstick-size strips | ||
| 1 tablespoon | 15ml | Minced peeled fresh ginger |
| 2 tablespoons | 30ml | Garlic cloves - minced (large) |
| 3 tablespoons | 45ml | Soy sauce |
| 2 tablespoons | 30ml | Rice vinegar |
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.
This recipe yields 2 servings (can be doubled).
Source:
Bon Appetit, March 2001
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