1 lb. chicken breast, sliced thin
16 oz mushrooms, sliced
1/4 medium onion, sliced
1 lb green beans, trimmed
1 cup chicken broth
3 cloves garlic; minced/grated
1 red pepper, diced (opt)
1/4 c. honey
1/4 c. soy sauce, low sodium
1 tsp ginger
2 Tbl. cornstarch
black pepper to taste.
1. Whisk honey, soy sauce, and ginger together, set aside.
2. Blanch green beans in salted boiling water for 5 minutes while the chicken is cooking. Then drain beans and set aside.
3. Toss chicken with cornstarch and add to a heated saute pan, coated with olive oil. On high heat,
cook for about 5 minutes on high heat until browned. Remove from pan and set aside.
4. Add onion and mushroom and red pepper to the still hot pan and cook for a few minutes until slightly browned. Add blanched green beans, stir and cook for a few more minutes.
5. Add chicken broth to green bean mixture and cook until hot and bubbly.
Then add, the honey/soysauce mixture and cook until hot and sticky. The vegetables should still be tender-crisp. Add cooked chicken.
6. Season with black pepper.
Serve over rice, if desired. It is also good with a side of baked potato.Nummy and pretty.
