The sauce for this dish is surprisingly simple for how delicious tastes. I guess I'm finding that out a lot lately--it doesn't take much to replicate flavors from really unhealthy dishes with good-for-you ingredients (or just less of the bad stuff). Anyway, the recipe below is for 2 people plus some leftovers, but could definitely stretch to 4 servings if need be. The sauce is versatile so use it for other stir-frys and Asian inspired food, too!
Sauce:
1 tbsp cornstarch
1/4 cup sugar
1/4 cup soy sauce
1/4 cup white vingear
In a small bowl, whisk together cornstarch, sugar, soy sauce and vinegar. Set aside.
Stir-fry
1 cup white rice (make according to directions and set aside)
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 bell peppers (any color), seeded and diced large
1 cup green beans (I used frozen because that's what I had, but fresh would be ideal)
1 small bunch scallions, trimmed and sliced
2 inch piece of fresh ginger, peeled and minced
4 garlic cloves, minced
chopped roasted peanuts (optional)
Heat about 1 tbsp vegetable oil in large skillet or wok over high heat. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, garlic and cook, stirring until chicken is cooked through and vegetables are tender, about 5 minutes. Whisk soy sauce mixture and add to skillet, and cook, stirring constantly, until sauce thickens, about 2 minutes. Remove from heat. Fluff rice. Serve on rice and top with peanuts.
Variation: For more crispy chicken pieces, omit the cornstarch from the sauce, and increase to 3 tbsp and season with salt and pepper. Toss uncooked but dry chicken pieces in cornstarch mix before adding to pan. Continue the rest as above.
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