String Bean Chicken Skillet

• 1/2 pound fresh green beans, cut into 2-inch pieces
• 1/2 pound fresh wax beans, cut into 2-inch pieces
• 3 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons canola oil
• 2 tablespoons plus 1-1/2 teaspoons cornstarch
• 3 tablespoons soy sauce
• 1 can (8 ounces) pineapple chunks
• 1 medium sweet red pepper, julienned
• 1 small onion, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• Hot cooked rice

1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3 minutes; drain and set aside. Meanwhile, flatten chicken to 1/4-in. thickness; cut into 1/2-in. strips. In a large skillet, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon.
2. In a small bowl, combine cornstarch and soy sauce until smooth. Drain the pineapple, reserving juice; set pineapple aside. Stir the juice into the soy sauce mixture; set aside.
3. In the same skillet, stir-fry red pepper and onion for 5 minutes. Add the chicken, beans, pineapple, salt and ginger. Gradually stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

green beans, wax beans, chicken, canola oil, cornstarch, soy sauce, pineapple, sweet red pepper, onion, salt, ground ginger, rice

Taken from www.tasteofhome.com/recipes/string-bean-chicken-skillet/ (may not work)