Sesame Ginger Chicken and Vegetable Stir-Fry

Just got a call from my husband, who has determined he left his wallet at home. He refused to let me meet or bring him his lunch. Needless to say he needs a good meal for supper tonight.

So this recipe that I got from either a Family Circle or a Woman's Day Magazine.

1 pound chicken cutlets
4 teaspoons dark sesame oil
3 tablespoons minced ginger
1/3 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
1/2 cup chicken broth
1 tablespoon cornstarch
8 ounces green beans, trimmed
2 cloves garlic, minced
3/4 pound yellow squash, halved
lengthwise, cut into 1/2 inch slices
1 large sweet red pepper, cut into thin strips
2 cups hot cooked rice ( will use brown rice)

1. Cut chicken into thin strips. Combine chicken with 2 teaspoons of the sesame oil and 1 tablespoon of the ginger in a large resealable plastic bag; refrigerate 2 hours. Combine soy sauce, vinegar, broth and cornstarch in a bowl; stir; stir until cornstarch dissolves. Set aside

2. Cook beans in boiling salted water for 3 minutes or until crisp-tender. Drain and rinse under cold running water.

3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Remove. Add the remaining ginger and garlic; stir fry 1 minute. Add squash and pepper; stir-fry on high heat for 3 minutes. Stir in soy sauce mixture, beans and chicken. Stir-fry 2 minutes to thicken sauce. Serve with cooked rice.

I'll let you know how it is goes. One thing with my husband being so hungry he will be less picky!!