Our version of this Chinese take-out staple has all the appeal of the original, with a fraction of the fat and calories.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.

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  • 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.

Reviews (1)

36 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/25/2017
My husband loves this dish. I tweaked it a little bit. I added pineapple to the dish and to the soy sauce mixture. Also, the soy sauce mixture I made in a separate pot over heat so it thickened up.