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Under 30 Minutes

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.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

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Ingredients

  • 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)

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, January/February 2011

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