sweet-and-sour chicken with green beans... 25 minutes

the goods:

1 cup long-grain white rice

1 tablespoon cornstarch

1/4 cup sugar

1/4 cup soy sauce

1/4 cup white vinegar

1 tablespoon vegetable oil

1 and 1/4 pounds boneless skinless chicken breast, cut into 1-inch pieces

2 bell peppers (any color), seeded and diced large

1/2 pound green beans, trimmed and halved

5 scallions, thinly sliced

2-inch piece fresh ginger, peeled and minced

3 garlic cloves, minced

Cook rice according to package instructions.

Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.

In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.

Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork.

To serve, spoon chicken over rice.