Recipe Instructions:
Ingredients
1 pound chicken breasts sliced thin
1/4 cup soy sauce low sodium
1/4 cup rice wine vinegar
2 tablespoons corn starch
2 tablespoons hoisin sauce
1/2 cup chicken broth low sodium
1/2 tablespoon chili garlic paste
2 tablespoons ginger grated and minced
2 cloves garlic grated
3 cups green beans trimmed and cut in 2 in pieces
2 large carrots peeled and thinly sliced
2 teaspoons sesame oil
Toasted sesame seeds optional garnish
Diced scallions optional garnish
Instructions
In a medium bowl, wisk together half of the soy sauce, rice rice vinegar (2 tbs each) and corn starch (1 tbs).
Add chicken and marinade for 30 minutes or longer.
Meanwhile, whisk together remaining soy sauce, rice vinegar, and corn starch as well as hoisin, chicken broth, chili garlic paste, ginger, and garlic; set aside.
Heat a large wok or deep pan on high heat and spray with non stick spray.
Saute chicken (patted dry) for 5-7 minutes or until browned then remove from pan and reserve.
Meanwhile, add green beans and carrots to hot pan and saute 3-4 minutes.
Pour in soy/broth mixture and use wooden spoon to scrape brown bits from bottom of the pan.
Bring to a simmer and cover with a lid to steam the beans and carrots an additional 3-4 minutes.
Add chicken back to the pan and cook 2 minutes until warm.
Drizzle sesame oil over the top of the stiry fry and garnish with toasted sesame seeds and scallions. Great with a side of brown rice.
Notes
Excellent source of Vitamin A, Great source of Vitamin C
