1.Cut chicken into strips and put into a glass bowl. Combine lime juice, ginger and garlic. Pour over chicken and marinate in refrigeration at least 1 hour.
2. Bring a medium pan of water to a boil, add green beans and cook about 5 minutes, or until tender. Drain beans and rinse with cold water until completely chilled. Pat dry.
3. Combine chicken broth, lime juice, soy sauce, splenda, turmeric and red pepper flakes, flour and 2 tsp water.
4. In a large skillet, preferably non-stick, heat over med-high heat and spray with cooking spray. Add the chicken strips and stir-fry until golden and just cooked through. Remove from the pan. Spray pan again and add onion and red bell pepper; stir-fry 2 minutes. Add garlic and ginger; stir fry 1 minute. Add sauce mixture and bring to a boil. Add beans and chicken; cook 2 minutes.
With a slotted spoon, spoon the chicken and vegetables over the cooked rice. Bring the sauce back to a boil and boil until thickened. Pour over the dish and serve.
I've made this using 1-2 chicken breasts and w/o changing the other ingredients. Also if you don't have cornstarch you can substitute 2 tsp flour.
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|Serving Size: 1 Serving (1131g)|
|Recipe Makes: 4|
|Calories from Fat: 118 (10%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 547.5mg||168 %|
|Sodium 800.4mg||28 %|
|Potassium 2761.6mg||73 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 39g|
|Protein 223.2g||319 %|
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Calories per serving: 1240
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