Cook the rice according to the package directions. Meanwhile, place the scallions, vinegar, sugar, ginger, garlic and 1 tablespoon of the soy sauce in a large bowl and whisk to combine. Add the chicken and stir until coated. Let stand at room temperature for 3 minutes. In a glass measuring cup, stir together the broth, cornstarch, sesame oil and the remaining 1 tablespoon soy sauce: set aside. In a large no-stick skillet, bring 1/4 cup water to boil. Add the beans. Cover and cook over high heat for 3 to 4 minutes, or until bright green and crisp tender. Drain and set aside. Wipe the skillet dry. Add the canola oil and warm over medium-high heat. Add the chicken mixture and cook, stirring, for 3 minutes. Add the beans and cook, stirring for 2 minutes. Stir in the cornstarch mixture. Continue cooking and stirring until the sauce begins to thicken and just comes to a boil. Cook, stirring, for 2 minutes, or until the beans are hot. Serve over rice.
Makes 4 servings. Per serving: 427 calories, 6.4 g. fat (14% of calories:, 32.2 g protein, 58.7 g. carbohydrates, 0.9 g. dietary fiber, 69 mg. cholesterol, 346 mg. sodium. Variation Turkey-and-Asparagus Stir-Fry: Replace the chicken with turkey breast. Replace the green beans with asparagus. Posted to recipelu-digest by email@example.com (Nadia I Canty) on Mar 9, 1998
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|Serving Size: 1 Serving (1369g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 254 (13%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 317.5mg||98 %|
|Sodium 1264.4mg||44 %|
|Potassium 2551.4mg||67 %|
|Total Carbohydrate 280.3g||82 %|
|Dietary Fiber 20.9g||83 %|
|Sugars, other 259.4g|
|Protein 129.8g||185 %|
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Calories per serving: 1923
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