| STIR-FRIED CHICKEN AND MACARONI SALAD |
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Serves 63 tablespoons CRISCO Oil, divided 3/4 pound fresh green beans, cut into 1-inch pieces 1/2 teaspoon salt, divided 1/4 cup water 4 boneless, skinless chicken breast halves, cut into 3/4-inch pieces (about 1 pound) 1/2 teaspoon ginger 3 cups (8 ounces) uncooked medium shell macaroni, cooked (without salt or fat) and well drained 1 can (15 - 1/2 ounces) kidney beans, drained 2 tablespoons soy sauce 2 tablespoons lime juice Heat one tablespoon oil in large skillet on medium-high heat. Add green beans and 1/4 teaspoon salt. Cook and stir until beans are coated. Add water. Stir-fry until beans are crisp-tender. Remove from skillet. Heat remaining 2 tablespoons oil in same skillet. Add chicken, ginger and remaining 1/4 teaspoon salt. Cook and stir 4 minutes or until chicken is no longer pink in center. Remove from heat. Stir in macaroni, kidney beans, soy sauce and lime juice. Serve warm. |
