GLUTEN-FREE CHICKEN STRING BEAN STIR-FRY

1 LB SKINLESS & BONELESS CHICKEN BREAST, BITE-SIZE PIECES


1 POUND FRESH STRING BEANS, TRIMMED
2 TABLESPOONS OLIVE OIL
1 TABLESPOON SESAME OIL
SALT AND PEPPER TO TASTE
1 TEASPOON GROUND GINGER
1 TEASPOON GARLIC, MINCED
2 TEASPOONS TOASTED SESAME SEEDS


2 CUPS COOKED BROWN RICE




HEAT 1 TABLESPOON OF OLIVE OIL ON MEDIUM HIGH HEAT IN A LARGE NON-STICK SKILLET.


SAUTE CHICKEN UNTIL GOLDEN BROWN AND COOKED THROUGH.


REMOVE CHICKEN FROM SKILLET AND SET ASIDE.


HEAT REMAINING OLIVE OIL AND SESAME OIL IN PAN.


ADD STRING BEANS, GINGER, GARLIC, AND SALT & PEPPER.


COOK FOR 5 MINUTES ON MEDIUM HIGH HEAT UNTIL BEANS ARE BRIGHT AND CRISP.


ADD CHICKEN AND HEAT THROUGH.


SPRINKLE SESAME SEEDS AND SERVE OVER BROWN RICE.


MAKES 4 SERVINGS. (CAN BE DOUBLED)