Chicken, Red Pepper and Green Bean Stir- Fry.

2 servings.  Can be doubled. Serve with rice.

4 ounces green beans, trimmed

3 tablespoons oriental sesame oil

1 8 ounce skinless boneless chicken breast cut crosswise into strips

1 red bell pepper, cut into matchstick -size strips

1 tablespoons minced, peeled fresh ginger

2 large garlic cloves, minced

3 tablespoons soy sauce

2 tablespoons rice vinegar

Cook beans in pot of boiling salted water until crisp tender, about 2 minutes.  Drain.  Refresh under cold running water.

Heat  2 tablespoons oil in heavy medium skillet over medium-high heat.  Sprinkle chicken with salt and pepper.  Add to skillet; stir-fry until just cooked through, about 2 minutes.  Transfer chicken to a plate.

Add 1 tablespoon oil to skillet.  Add bell pepper, ginger and garlic, stir-fry 2 minutes.  Add chicken and beans to skillet.  Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes.  Serve hot.

I doubled the recipe.  The leftovers make another tasty meal.