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Indonesian Chicken With Green Beans 2

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CATEGORY CUISINE TAG YIELD
Meats, Grains Indo Indonesian 6 Servings

INGREDIENTS

4 Skinless boneless chicken
breast halves cut into
thin strips
2 T Fresh lime juice
1 T Fresh ginger root, finely
minced
1/2 lb Green beans, cut into 2"
pieces
1/2 c Low-sodium chicken broth
2 T Fresh lime juice
1 T Soy sauce
1 t Brown sugar
1 t Turmeric
1/4 t Crushed red pepper
1 t Cornstarch, dissolved in
2 t Water
3 t Oil
1 Onion, thinly sliced
1 Red bell pepper, thinly
sliced
4 Cloves garlic, minced
1 T Fresh ginger root, minced
fine
3 c Hot cooked rice

INSTRUCTIONS

To prepare the chicken:  Cut the chicken into strips and put into a
glass bowl.  Combine the lime juice, ginger and garlic.  Pour over  the
chicken and marinate in refrigeration at least 1 hour. To prepare  the
vegetables and sauce:  Bring a medium pan of water to a boil, add  the
green beans and time about 5 minutes, or until tender. Drain the  beans
and rinse with cold water until completely chilled.  Pat dry.  For the
sauce, combine the chicken broth, lime juice, soy sauce,  brown sugar,
turmeric and red pepper. Prepare the dissolved  cornstarch. In a large
skillet, preferably nonstick, heat 1 teaspoon  oil over medium-high
heat. Add half of the chicken strips and  stir-fry until golden and
just cooked through. Remove from the pan  and add another teaspoon of
oil. Stir-fry the remaining chicken.  Remove from the pan. Heat the
remaining teaspoon oil. Add the onion  and red bell pepper; stir-fry 2
minutes. Add the garlic and ginger;  stir-fry 1 minute. Add the sauce
mixture and bring to a boil. Stir in  the dissolved cornstarch and boil
until lightly thickened.  Add the  beans and chicken; cook 2 minutes.
With a slotted spoon, spoon the  chicken and vegetables over the cooked
rice.  Bring the sauce back to  a boil and boil until thickened. Pour
over the dish and serve. Recipe  By     : Seattle Times (from "The
Gilroy Garlic Festival Cookbook)  Posted to Digest eat-lf.v096.n199
Date: Fri, 25 Oct 1996 20:50:06 -0700 (PDT)  From: "Tina D. Bell"
<tdbell@altair.csustan.edu>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 58.5mg
Sodium: 749.4mg
Potassium: 482.9mg
Carbohydrates: 44.1g
Fiber: 2g
Sugar: 11.5g
Protein: 26.5g


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