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Ingredientes
- 4 ounce green beans trimmed
- 3 Tbsp. oriental sesame oil
- 1 x skinless boneless chicken breast - (8 ounce) cut crosswise into strips Salt to taste Freshly-grnd black pepper to taste
- 1 x red bell pepper cut into matchstick-size strips
- 1 Tbsp. chopped peeled fresh ginger
- 2 lrg garlic cloves chopped
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
Direcciones
- Cook beans in pot of boiling salted water till crisp-tender, about 2 min. Drain. Refresh under cool running water.
- Heat 2 Tbsp. oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add in to skillet; stir-fry till just cooked through, about 2 min. Transfer chicken to plate.
- Add in 1 Tbsp. oil to skillet. Add in bell pepper, ginger and garlic; stir-fry 2 min. Add in chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer till sauce thickens slightly, about 2 min. Serve warm.
- This recipe yields 2 servings (can be doubled).
- Comments: Begin with c. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 2 servings | |
| Calories 312 | |
| Calories from Fat 188 | 60% |
| Total Fat 21.29g | 27% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 1374mg | 57% |
| Potassium 446mg | 13% |
| Total Carbs 19.02g | 5% |
| Dietary Fiber 6.6g | 22% |
| Sugars 2.56g | 2% |
| Protein 11.37g | 18% |
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