Ingredients:
1/2 lb fresh green beans, cut in 2 inch lengths
1/2 lb fresh wax beans, cut into 2 inch pieces
3 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons cornstarch, plus
1 1/2 teaspoons cornstarch
3 tablespoons soy sauce
1 (8 ounce) cans pineapple chunks
1 medium sweet red peppers, julienned
1 small onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground ginger
hot cooked rice
Directions:
Place beans in a saucepan and cover with water; bring to a boil.
Cook, uncovered for 3 minutes; drain and set aside.
Pound chicken to 1/4 inch thickness; cut into 1/2 inch strips.
In a large skillet, stirfry chicken in oil for 2 to 4 minutes or until no longer pink.
Remove with a slotted spoon.
In a small bowl, combine constarch and soy sauce until smooth.
Drain the pineapple, reserving juice; set pinapple aside.
Stir the juice into the soy sauce mixture; set aside.
In the skillet, stirfry red pepper and onion for 5 minutes.
Add the chicken, beans, pineapple, salt and ginger.
Gradually stir in the soy sauce mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with rice.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.