Yield: 6 Servings
|4||skinless boneless chicken|
|4||cloves garlic -- minced|
: breast halves -- cut into : thin strips
2 TB fresh lime juice
1 TB fresh ginger root -- finely : minced
: Vegetables and sauce: ½ lb green beans -- cut into 2" : pieces
½ c low-sodium chicken broth 2 TB fresh lime juice
1 TB soy sauce
1 ts brown sugar
1 ts turmeric
¼ ts crushed red pepper
1 ts cornstarch, dissolved in
2 ts water
3 ts oil
1 sm onion -- thinly sliced
1 sm red bell pepper -- thinly
1 TB fresh ginger root -- minced : fine
3 c hot cooked rice
1. To prepare the chicken: Cut the chicken into strips and put into a glass bowl. Combine the lime juice, ginger and garlic. Pour over the chicken and marinate in refrigeration at least 1 hour. 2. To prepare the vegetables and sauce: Bring a medium pan of water to a boil, add the green beans and time about 5 minutes, or until tender.
Drain the beans and rinse with cold water until completely chilled.
Pat dry. 3. For the sauce, combine the chicken broth, lime juice, soy sauce, brown sugar, turmeric and red pepper. Prepare the dissolved cornstarch. 4. In a large skillet, preferably nonstick, heat 1 teaspoon oil over medium-high heat. Add half of the chicken strips and stir-fry until golden and just cooked through. Remove from the pan and add another teaspoon of oil. Stir-fry the remaining chicken.
Remove from the pan. 5. Heat the remaining teaspoon oil. Add the onion and red bell pepper; stir-fry 2 minutes. Add the garlic and ginger; stir-fry 1 minute. Add the sauce mixture and bring to a boil. Stir in the dissolved cornstarch and boil until lightly thickened. Add the beans and chicken; cook 2 minutes. 6. With a slotted spoon, spoon the chicken and vegetables over the cooked rice.
Bring the sauce back to a boil and boil until thickened. Pour over the dish and serve.
Recipe By : Seattle Times (from "The Gilroy Garlic Festival Cookbook)
From: Rooby <rooby@...: Thu, 24 Oct 1996 14:25:27 ~0700