Stir-Fry Chicken + Green Beans

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Stir-Fry Chicken + Green Beans

Stir-Fry Chicken + Green Beans
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: "Now we're cooking"
Food Groups: Vegetables, Protein
Special Features: Kids Love It, Kids Can Help Make It

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 beans
4 boneless, skinless Chicken breast halves (about 1 pound total)
2 Tablespoons Vegetable oil
Salt and pepper to taste
1 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.

Nutrient Information
Calories: 240
Total Fat: 7 g
Saturated Fat: 4 g
Polyunsaturated Fat: 0
Monounsaturated Fat: 0
Sodium: 423 mg
Carbohydrates: 22 g
Protein: 24 g
Fiber: 2 g
Vitamin A:
Vitamin C:
Calcium: 18 mg

Cook's Notes:

Nutrition calculated 10/18/2013