INDONESIAN CHICKEN WITH GREEN BEANS

      Title: INDONESIAN CHICKEN WITH GREEN BEANS
  Categories: Indonesian
       Yield: 6 Servings
  
  
   :          Chicken:
         4    skinless boneless chicken
   :          breast halves -- cut into
   :          thin strips
         2 TB fresh lime juice
         1 TB fresh ginger root -- finely
   :          minced
   :          Vegetables and sauce:
       1/2 lb green beans -- cut into 2"
   :          pieces
       1/2 c  low-sodium chicken broth
         2 TB fresh lime juice
         1 TB soy sauce
         1 ts brown sugar
         1 ts turmeric
       1/4 ts crushed red pepper
         1 ts cornstarch, dissolved in
         2 ts water
         3 ts oil
         1 sm onion -- thinly sliced
         1 sm red bell pepper -- thinly
   :          sliced
         4    cloves garlic -- minced
         1 TB fresh ginger root -- minced
   :          fine
         3 c  hot cooked rice
   
   1.  To prepare the chicken:  Cut the chicken into strips and put into
   a glass bowl.  Combine the lime juice, ginger and garlic. Pour over
   the chicken and marinate in refrigeration at least 1 hour. 2. To
   prepare the vegetables and sauce:  Bring a medium pan of water to a
   boil, add the green beans and time about 5 minutes, or until tender.
   Drain the beans and rinse with cold water until completely chilled.
   Pat dry. 3. For the sauce, combine the chicken broth, lime juice, soy
   sauce, brown sugar, turmeric and red pepper. Prepare the dissolved
   cornstarch. 4. In a large skillet, preferably nonstick, heat 1
   teaspoon oil over medium-high heat. Add half of the chicken strips
   and stir-fry until golden and just cooked through. Remove from the
   pan and add another teaspoon of oil. Stir-fry the remaining chicken.
   Remove from the pan. 5. Heat the remaining teaspoon oil. Add the
   onion and red bell pepper; stir-fry 2 minutes. Add the garlic and
   ginger; stir-fry 1 minute.  Add the sauce mixture and bring to a
   boil. Stir in the dissolved cornstarch and boil until lightly
   thickened. Add the beans and chicken; cook 2 minutes. 6. With a
   slotted spoon, spoon the chicken and vegetables over the cooked rice.
   Bring the sauce back to a boil and boil until thickened.  Pour over
   the dish and serve.
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