Sesame Ginger Chicken and Vegetable Stir-Fry
- 1 of 3 Cut chicken into thin strips. Combine chicken with 2 teaspoons of the sesame oil and 1 tablespoon of the ginger in a large resealable plastic bag; refrigerate 2 hours. Combine soy sauce, vinegar, broth and cornstarch in a bowl; stir until cornstarch dissolves. Set aside.
- 2 of 3 Cook beans in boiling salted water for 3 minutes or until crisp-tender. Drain and rinse under cold running water.
- 3 of 3 Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Remove. Add remaining ginger and the garlic; stir-fry 1 minute. Add squash and pepper; stir-fry on high heat for 3 minutes. Stir in soy sauce mixture, beans and chicken. Stir-fry 2 minutes to thicken sauce. Serve with cooked rice.
Servings Per Recipe: 4
Per Serving: 1003 mg sodium, 370 kcal cal., 42 g carb., 33 g pro., 66 mg chol., 7 g Fat, total, 1 g sat. fat, 5 g fiber