3/4 lb. boneless chicken breast
1 Tbsp. cornstarch
2 Tbsp. canola oil
2 cloves garlic, minced
1 8oz. can sliced water chestnuts
1 c. green beans
2 Tbsp. sweet and sour sauce
1 Tbsp. hoisin sauce
1 4oz. can mandarin oranges
A quick Chinese-style dinner, once the chopping's done, the cooking is done in snap. Crisp-tender beans balance soft mandarin oranges. Get your feng-shui on and make some rice!
Yield: feeds 5
Cut chicken breast into very small pieces. This is easier to do neatly if the meat is partially frozen. Place the chicken into a small-to-medium bowl. Add cornstarch and toss to coat. Set aside.
Cut green beans into bite-sized pieces.
In a large skillet or wok, heat oil over medium-high heat. Add minced garlic. Stirfry for about 30 seconds (do not allow garlic to brown). Add chicken.
When chicken is close to being done (no more pink) add green beans, water chestnuts, sweet and sour sauce, and hoisin sauce. Stirfry until water chestnuts are heated through and beans are bright green and crisp-tender.
Just prior to serving, add mandarin oranges and toss gently.
Serve over rice.
Submitted by Gretchen Grant Contributed on: and modified on Thursday December 13th, 2007