Monday, May 23, 2011

Sweet and Sour Chicken with Green Beans

I love Chinese food. I really do! But it really isn't all that healthy...BUT making it at home makes it a bit healthier! It's amazing how cooking at home can really cut the calories of some meals in half. After having this meal stare at me on the cover of an issue of Every Day Food, I knew I had to make it and I'm happy I did.

  • 1 cup long-grain white rice
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1 tablespoon vegetable oil
  • 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 bell peppers (any color), seeded and diced large
  • 1/2 pound green beans, trimmed and halved
  • 5 scallions, thinly sliced
  • 2-inch piece fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 2 tablespoons chopped roasted peanuts (optional)
  1. Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
  2. In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
  3. Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with peanuts if desired.

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