Indonesian Chicken with Green Beans and Bulgur

  • 4 skinless and boneless chicken breast halves
  • 1 tsp. turmeric
  • 2 tbsp. lime juice
  • 1/8 – 1/4 tsp. crushed red pepper flaked
  • 1 tbsp. finely minced ginger root
  • 1 tsp. cornstarch (dissolved in 2 tsp. water)
  • 1 medium garlic clove (peeled and minced)
  • 3 tsp. oil
  • 1/2 lb. green beans (cut into 2 inch pieces)
  • 1 small onion (peeled and thinly sliced)
  • 1/2 cup low-sodium chicken broth
  • 1 small red bell pepper (seeded and sliced)
  • 2 tbsp. lime juice
  • 4 medium garlic cloves (peeled and minced)
  • 1 tbsp. soy sauce
  • 1 tbsp. finely minced ginger root
  • 1 tsp. brown sugar
  • 3 cups hot cooked #2 medium or #3 coarse bulgur
  1. Cut chicken into strips and put into a glass bowl. Combine lime juice, ginger and garlic. Pour over chicken and marinate in refrigeration at least 1 hour. Bring a medium pan of water to a boil, add green beans and cook about 5 minutes, or until tender. Drain beans and rinse with cold water until completely chilled. Pat dry. Combine chicken broth, lime juice, soy sauce, brown sugar, turmeric and red pepper flakes. Prepare the cornstarch. In a large skillet, preferably non-stick, heat 1 tsp. oil over medium-high heat. Add half the chicken strips and stir-fry until golden and just cooked through. Remove from the pan and add another teaspoon oil. Stir-fry remaining chicken; remove from pan. Heat remaining teaspoon oil. Add onion and red bell pepper; stir-fry 2 minutes. Add garlic and ginger; stir fry 1 minute. Add sauce mixture and bring to a boil. Stir in dissolved cornstarch and boil until lightly thickened. Add beans and chicken; cook 2 minutes. With a slotted spoon, spoon the chicken and vegetables over the cooked bulgur. Bring the sauce back to a boil and boil until thickened. Pour over the dish and serve.