Title: Chicken and green bean stir-fry
 Categories: None
      Yield: 1 Servings
 
  1 1/3 c  Long-grain white rice
    1/2 c  Minced scallions
      1 tb Rice-wine vinegar
    1/2 ts Sugar
      1 ts Fresh grated ginger
      1 lg Clove garlic; minced
      2 tb Reduced-sodium soy sauce
      1 lb Boneless; skinless chicken
           -breasts, cut into short
           -strips
    1/3 c  Defatted chicken broth
  1 1/2 ts Cornstarch
    1/2 ts Sesame oil
      1 lb Green beans; trimmed and cut
           -on the diagonal into 1 inch
           -pieces.
      2 ts Canola oil
 
  Bev, this comes from the "Healthy Cook" book put out by Prevention. I
  shall post more soon. Nadia
  
  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 togeether 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.