They Liked It

Last night we had a yummy dinner. In fact, the first thing out of Agnes' mouth after tasting the chicken was "MMMMMMMM!" Laura finished her first plate and declared she was full, but took seconds anyway, not knowing where she was going to put it, but still wanting to eat more.
I found the recipe here from Your Homebased Mom, Leigh Anne, but I changed it slightly.

Chicken and Green Bean Stir-Fry

2 skinless boneless chicken breast halves, cut in bite-sized pieces

1/2 lb green beans

3 T sesame oil

salt and pepper to taste

3 cloves garlic, minced

1 T grated ginger (use your microplane)

5 T soy sauce (reduce sodium is okay)

3 T vinegar

1 T brown sugar

1 tsp cornstarch

1 T water

Snap the ends off the green beans, and cut into about 1-inch sized pieces. Place in a Ziplock baggie and microwave about 2 minutes.

Heat 2 T sesame oil over medium-high heat in a frying pan or wok (does anyone still own a wok?). Add chicken, sprinkle with salt and pepper and cook until chicken is no longer pink. Remove chicken from pan, and add remaining 1 T oil to pan. Add green beans, garlic, ginger, soy sauce, vinegar and brown sugar. Cook about 2 minutes, return chicken to pan and cook an additional minute or two. Dissolve cornstarch in water and add to pan, stirring until thickened, about one more minute.

Serve over hot cooked rice (because cold rice wouldn't taste as good). Leigh Anne sprinkled sesame seeds over her dish, but I didn't notice in time to copy that since it wasn't specified in the recipe, it was just shown in her photo.

You can switch up the vegetable in this to whatever you want, or add some red pepper flakes if you like it spicier.