Stir-Fried Green Beans

Serves 2 | Total Time: 30 minutes

You can use tofu, shrimp, or scallops instead of chicken.

minced ginger

1 Tbs.

cloves garlic, minced

3

reduced-sodium soy sauce

1 ½ Tbs.

molasses

2 tsp.

Asian chili sauce (optional)

1 tsp.

boneless, skinless chicken breast

½ lb.

peanut oil

2 Tbs.

green beans, trimmed and cut into 2" pieces

½ lb.

red bell pepper, thinly sliced

1

scallions, cut into 2" pieces

4

toasted (dark) sesame oil

1 tsp.

In a small bowl, mix 2 Tbs. of water with the ginger, garlic, soy sauce, molasses, and chili sauce. • Cut the chicken across the width into ¼”-thick slices then into 1”pieces. • Heat the oil in a large, non-stick skillet over medium-high heat. Stir-fry the green beans until tender crisp, 2-3 minutes. • Add the red pepper and scallions and stir-fry for 2 minutes. Remove the vegetables from the skillet. • Add the chicken and stir-fry until no longer pink, 1-2 minutes. Add the soy sauce mixture and bring to a boil. • Return the vegetables to the skillet and toss with the chicken and sauce. Drizzle with the sesame oil. • Serves 2.