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January 12, 2011

Everyday Food fans, rejoice. We tested out another recipe last night from this month’s issue and it was a success! We followed this one exactly, and just loved it. The only note I have for you here is that there is definitely a lot of mise en place required for this recipe, so make sure you leave plenty of time for prep!

Sweet and Sour Chicken with Green Beans

1 c. long grain white rice
1 tbsp cornstarch
1/4 c. sugar
1/4 c. soy sauce
1/4 c. white vinegar
1 tbsp vegetable oil
1 1/4 lbs boneless, skinless chicken breast, cut into 1 in pieces
2 bell peppers (we used red and white), seeded and diced large
1/2 lb green beans, trimmed and halved
5 scallions, thinly sliced
2 in piece of ginger, peeled and minced
3 garlic cloves, minced
2 tbsps roasted peanuts (optional – we left these out)

Cook rice according to the package. In a small bowl, mix the cornstarch, sugar, soy sauce, and vinegar. Set aside. Next, prep your vegetables.

In a large skillet, heat oil on high. Add chicken, peppers, and green beans and cook. Stir frequently, until vegetables soften – this should take about 5 minutes. Then add the scallions, ginger, and garlic. Stir frequently, for four more minutes, or until chicken is cooked through.

Whisk the soy sauce mixture again, and add it to the skillet. Stir until the sauce thickens. EDF says about 3 minutes – we kept it shorter for a thinner sauce. Remove from heat, fluff the rice with a fork, and serve the stir fry over rice.


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