Macaroni & Stir Fried Chicken Salad Recipe

• 16 ounce. pkg. med. side macaroni, 3 c.
• 2 whole lg. chicken breasts
• 3/4 pound green beans
• Shortening & salt
• 2 teaspoon grated peeled ginger root or possibly 1/2 teaspoon grnd ginger
• 2 tbsp. soy sauce
• 2 tbsp. lime juice
• 15 1/4-19 ounce. raw red kidney beans, liquid removed

1. Prepare macaroni as label directs; drain.
2. Cut skin and bone from chicken.
3. Cut chicken into 3/4 inch pcs.
4. In pan or possibly Dutch oven over medium high heat heat 1 Tbsp.
5. shortening.
6. Add in green beans and 1/4 tsp.
7. salt.
8. Cook, stirring quickly and frequently (stir frying) till beans are coated with shortening.
9. Add in 1/4 c. water and stir fry till beans are tender-crisp.
10. Spoon into bowl.
11. In same pan over high heat, heat 2 more Tbsp.
12. shortening.
13. Add in chicken, ginger and 1/4 tsp.
14. salt.
15. Stir fry till chicken loses its pink color about 4 min.
16. Remove from heat.
17. Stir in soy sauce, lime juice, kidney beans, serve hot.
18. Makes 6 main dish servings.

macaroni, chicken breasts, green beans, shortening, ginger root, soy sauce, lime juice, red kidney beans

Taken from cookeatshare.com/recipes/macaroni-stir-fried-chicken-salad-41821 (may not work)