Sweet-and-Sour Chicken with Green Beans

Prep Time:
25 mins
Total Time:
25 mins

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

  • ¼ cup sugar

  • ¼ cup soy sauce

  • ¼ cup white vinegar

  • 1 tablespoon vegetable oil

  • 1 ¼ pounds boneless, skinless chicken breast, cut into 1-inch pieces

  • 2 bell peppers (any color), seeded and diced large

  • ½ 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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