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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | large (7-1/4" to 8-1/2" long) | Carrots, cut in 1/8" coins | 3 | pounds, raw | boneless, skinless chicken breasts, cut into large bite-sized pieces | 1 | large | Onion, chopped | 1 | tablespoon | garlic minced | 1 | beans (4" long) | green beans,frozen french cut,16 oz pkg | 1 | cup | rice long grain or instant |
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Steps
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Sequence
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Step
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| | 1 | Cut up carrots, onions, other vegetables. Set aside. | | 2 | On a separate cutting board, cut chicken into bite-size pieces. Put in a 9" non-stick skillet. Add onions, garlic, salt and pepper, red pepper flakes (optional). Cook on medium-high heat until chicken is completely cooked. | | 3 | After chicken is cooked, add carrots and other vegetables (but not the frozen green beans). Add prepared kung pau sauce. Cover with a lid and steam until carrots are bite orange but still crisp. | | 4 | Add green beans. Cover with lid and steam until beans are bright green, warm all the way through but still a little crisp. | | 5 | Serve over your favorite rice. |
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