Skills Developed:Measure, Mix, Prepare raw vegetables
2 cups Rice 1 small piece of fresh Ginger root (about 1 inch long)1/2 cup canned Chicken broth 2 Tablespoons Soy sauce 1-1/2 teaspoons Cornstarch 1 teaspoon Sesame oil 1/2 teaspoon Sugar 1/2 pound fresh or frozen Green beans4 boneless, skinless Chicken breast halves (about 1 pound total)2 Tablespoons Vegetable oilSalt and pepper to taste1 Tablespoon Sesame seeds (optional)
** Teacher/parent helper prepares stir-fry and rice with students serving as assistant chefs. Recipe indicates steps appropriate for the adults vs. the students.**Have students measure rice and water. Teacher/parent helper prepares rice according to package or rice cooker instructions.Have students measure and combine chicken broth, soy sauce, cornstarch, sesame oil, and sugar in a small bowl until well blended. Set aside.Have students wash and drain green beans in colander. Show them how to remove strings and stems and break into bite-size pieces about 1 inch long.Teacher/parent helper peels and cuts off a piece of ginger root about 1 inch in diameter and 1/4-inch thick. Chop finely. If using green onion, slice thinly.Teacher/parent helper cuts washed chicken breasts into 3/4-inch chunks.Teacher/parent helper heats oil in wok or large skillet. When hot, add ginger and stir-toss until just fragrant, about 15 seconds. Add green beans and stir-toss until bright and shiny, about 1 minute. Add chicken and stir-toss until chicken is opaque and cooked through yet still juicy, about 3 minutes.Pour in chicken broth mixture and stir-toss until sauce is slightly thickened, about 30 seconds. Season with salt and pepper to taste. Remove from heat. Sprinkle with sliced green onion and/or sesame seeds, if desired. Serve over rice.
Nutrition calculated 10/18/2013
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