Sesame Ginger Chicken & Vegetable Sti-Fry

1 lb chicken cutlets
4 tsp dark sesame oil
3 tbsp minced fresh ginger
1/3 cup soy sauce
3 tbsp rice vinegar
1/2 cup chicken broth
1 tbsp cornstarch
8 oz green beans, trimmed
2 cloves garlic, minced
3/4 lb yellow squash, halved lengthwise, cut into 1/2" slices
1 large sweet red pepper, cut into thin strips
2 cups hot cooked rice
Cut chicken into thin strips. Combine chicken with 2 tsp of the sesame oil and 1 tbsp of the ginger in a large resealable plastic bag; refrigerate 2 hours. Combine soy sauce, vinegar, broth and cornstarch in a bowl; stir until cornstarch dissolves. Set aside.

Cook beans in boiling salted water for 3 minutes or until crisp-tender. Drain and rinse under cold running water.

Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Remove. Add remaining ginger and the garlic; stir-fry 1 minute. Add squash and pepper; stir-fry on high heat for 3 minutes. Stir in soy sauce mixture, beans and chicken. Stir-fry 2 minutes to thicken sauce. Serve with cooked rice.

Yields 4 servings