Chicken Stir-Fry

with green beans & tomatoes

Stir-frying requires you to be organized. There’s no time to stop once the wok is fired up, so have everything ready before you start cooking.

Makes 2 servings

Total time: 30 minutes

WHISK:

1/2 cup each low-sodium chicken broth and dry sherry cup low-sodium soy sauce Tbsp. cornstarch tsp. each sugar and toasted sesame oil

1–2 tsp. chili garlic sauce

1/4 1 2

HEAT:

5 8

12

Tbsp. peanut oil, divided oz. fresh green beans, trimmed and cut on a bias Salt to taste oz. boneless, skinless chicken breast, cut into 1-inch pieces and patted dry cup halved grape tomatoes tsp. minced fresh ginger Sesame seeds

Cooked white rice

Whisk together broth, sherry, soy sauce, cornstarch, sugar, sesame oil, and chili garlic sauce.

Heat 2 Tbsp. peanut oil in a wok or cast-iron skillet over medium-high until shimmering. Add beans and cook, stirring occasionally, until beans begin to blister, 4–5 minutes. Transfer beans to a paper-towellined plate; season with salt.

Add remaining 3 Tbsp. oil to wok; heat until shimmering over medium-high. Add chicken and stir-fry until cooked through,

3–4 minutes; transfer to plate with beans. Discard oil from wok.

Add tomatoes and ginger to wok, and stir-fry until heated through, 30 seconds. Stir in broth mixture; simmer until thickened 1–2 minutes, then toss in chicken and beans. Top stir-fry with sesame seeds and serve with rice.

Per serving: 601 cal; 28g total fat (5g sat);

124mg chol; 1474mg sodium; 23g carb (4g fiber, 8g total sugars); 44g protein

GREEN BEANS can be fibrous, so look for smaller ones with thinner shells,

which will be more tender.