Sesame Ginger Chicken and Vegetable Stir-Fry

Sesame Ginger Chicken and Vegetable Stir-Fry

Ingredients

  • 1  Lbs.  chicken cutlets
  • 4  tsp.  dark sesame oil
  • 3  Tbs.  minced fresh ginger
  • 1/3  cup  reduced-sodium soy sauce
  • 3  Tbs.  rice vinegar
  • 1/2  cup  chicken broth
  • 1  Tbs.  cornstarch
  • 8  ounces  green beens, trimmed
  • 2  cloves  garlic, minced
  • 3/4  pound  yellow squash, halved lengthwise, cut into 1/2-inch slices
  • 1  large  sweet red pepper, cut into thin strips
  • 2  cups  hot cooked rice
Directions1. Cut chicken into thin strips. Combine chicken with 2 teaspoons of the sesame oil and 1 tablespoon of the ginger in a large resealable plastic bag; refrigerate 2 hours. Combine soy sauce, vinegar, broth and cornstarch in a bowl; stir until cornstarch dissolves. Set aside.

2. Cook beans in boiling salted water for 3 minutes or until crisp-tender. Drain and rinse under cold running water.

3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Remove. Add remaining ginger and the garlic; stir-fry 1 minute. Add squash and pepper; stir-fry on high heat for 3 minutes. Stir in soy sauce mixture, beans and chicken. Stir-fry 2 minutes to thicken sauce. Serve with cooked rice.

Original Link:  http://www.parents.com/recipe/chicken/sesame-ginger-chicken-and-vegetable-stir-fry/

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