Under 30 Minutes
Sweet-and-Sour Chicken with Green Beans
Our version of this Chinese take-out staple has all the appeal of the original, with a fraction of the fat and calories.
- 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)
Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
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.
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.