1 C. medium- or long-grain brown, red, or black rice

2 C. water

6 ounces green beans, trimmed and cut in half (about 2 C.)

12 ounces boneless, skinless chicken breast, cut into 1/2″-wide strips

1 T. low-sodium soy sauce

4 T. rice wine vinegar

2 T. canola oil

1 tsp. toasted sesame oil

1 tsp. grated fresh ginger

1/4 tsp. salt

1/2 C. minced scallions, all parts

1 red bell pepper, cut into 1/4″ strips

1 mango, peeled and cut into 1/4″ dice, divided

1/4 C. chopped cilantro

 

Combine the rice and 2 C. of water in a medium saucepan and heat to a boil. Cover and cook over low heat for about 45 minutes, or until the water is absorbed and the rice is tender. Transfer to a strainer, rinse with cold water, and drain well. While the rice cooks, fill a small saucepan halfway with water and bring to a boil over high heat. Add the beans and cook until crisptender, about 3 minutes. Drain, rinse with cold water, and set aside. Place the chicken in a small bowl. Add the soy sauce and toss to coat. Lightly coat a nonstick skillet with vegetable oil spray and heat to medium. When hot, add the chicken. Cook, turning, for 1 to 2 minutes per side, or until evenly browned and cooked through. Transfer to a platter. Whisk the vinegar, canola oil, sesame oil, ginger, and salt in a large bowl. Add the rice, beans, chicken, scallions, pepper, and half of the mango. Gently toss to combine. Spoon onto the platter and top with cilantro and the remaining mango.

 

Yield: 4 servings

Calories: 384

Fat: 12g

Fiber: 5g