Our family loves Chinese food. We are especially fans of Sweet and Sour chicken. Except I don't really like the breaded chicken and sometimes I just don't feel like that thick, goopy sauce. This recipe is a nice alternative and it has far fewer calories. The fresh ginger really adds a complexity to the flavor that I like.
Ingredients:
1c long grain white rice
1 Tbsp cornstarch
1/4c sugar
1/4c vinegar
1/4c soy sauce
1 Tbsp vegetable oil
1 1/4 lbs boneless, skinless chicken breast, cut into 1 inch cubes
2 bell peppers (red, green), seeded and diced
1/2 lb green beans, trimmed and halved
1 carrot, sliced at an angle
2 inch piece fresh ginger, peeled and minced
3 garlic cloves, minced or pressed
Cook rice in rice cooker. In a small jar, combine cornstarch, sugar, soy sauce, and vinegar. Put lid on jar and shake. Set aside. In a large skillet or wok, heat oil. Add chicken and cook, stirring frequently until chicken is almost done. Add vegetables and cook for 5 minutes. Add ginger and garlic, stirring frequently for about 4 more minutes. Shake soy sauce mixture, add to skillet. Cook, stirring frequently, until sauce thickens (about 3 minutes). Remove from heat. Fluff rice with fork. To serve, spoon chicken stir-fry over rice.
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