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.