Recipe: Spicy Chicken and Vegetable Stir-Fry (using red peppers and green beans)

SPICY CHICKEN AND VEGETABLE STIR-FRY

1/4 cup hoisin
1/2 teaspoon Asian chile paste*
1/4 cup ketchup
1 pound boneless chicken breasts, cut into thin strips
1 teaspoon low-sodium soy sauce
1 teaspoon sesame oil
2 cloves garlic, minced
1 tablespoon canola oil
2 red peppers, cut into thin strips
1/2 pound fresh green beans, trimmed
Hot cooked rice or noodles (for serving)

Combine the hoisin, chile paste and ketchup in a small bowl and set
aside.

Toss the chicken with the soy sauce, sesame oil and garlic.

Heat the canola oil in a large, nonstick skillet over medium-high. Add the chicken and cook, stirring frequently, 6 minutes, or until cooked through. Remove from pan.

Add the red peppers and green beans to the skillet; cook, stirring, 4 to 5 minutes, or until crisp-tender. Stir in chicken and reserved sauce; toss to coat and cook 2 minutes, or until heated through.

Serve the dish over rice or noodles.

*Asian chile paste is sold in the Asian foods section of the grocery store. It keeps well for months in the refrigerator. A little goes a long way. If you're timid about heat, start with a scant 1/4 teaspoon.

Makes 4 servings
Source: Newsday, November 8, 2006