Tasty Tuesday: Sweet and Sour Chicken with Green Beans

This delicious recipe was on the cover of my January/February issue of Everyday Food.  I made it last week and the whole family loved it.  I will definitely be making it again.  The one thing I might adjust would be the green beans.  No one in our family is a huge fan, so we may just switch out carrots or broccoli next time.  Regardless the flavor of this recipe is wonderful, it's an easy dish to whip up and it's even Weight Watcher friendly!  Hope you enjoy it.

Sweet-and-Sour Chicken with Green Beans 
(serves 4)

What you'll need:
1 cup long grain white rice
1 tbsp cornstarch
1/4 c. sugar
1/4 c. soy sauce
1/4 c. white vinegar
1 tbsp vegetable oil (I used olive oil instead)
1 1/4 lb 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 (I used ground ginger powder, 2 tsp)
3 garlic cloves, mincd
2 tbsp chopped roasted peanuts (optional)

What to do:
1.  Cook rice according to package directions.  Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce and vinegar.  Set aside.

2. In a large skillet, 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, garlic and ginger.  Cook stirring frequently until chicken is cooked through and vegetables are tender (about 4 minutes).

3. Whisk soy sauce mixture and 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 using.

Nutrition facts: 447 calories, 8 g fat, 36 g protein, 61 g carbs, 5 g fiber

1 comment:

  1. David would love that. I've been looking for a good Sweet and Sour something recipe and haven't found one that looked good. Maybe we'll try it next week. :o)


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