Begin with cups of chicken broth simmered briefly with slivers of lemongrass and
accented with a dash of chili oil. Complement the stir-fry with rice pilaf. End
with sliced mango and pineapple topped with green tea ice cream and toasted
4 ounces green beans, trimmed
3 tablespoons oriental sesame oil
1 8-ounce skinless boneless chicken breast, cut crosswise into strips
1 red bell pepper, cut into
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar
Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes.
Drain. Refresh under cold running water.
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle
chicken with salt and pepper. Add to skillet; stir-fry until just cooked
through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to
skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and
beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens
slightly, about 2 minutes. Serve hot.
Makes 2 servings; can be doubled.
Main Course Recipes