Ingredients
-
2 teaspoons cornstarch
-
3/4 cup reduced-sodium chicken broth or 3/4 cup vegetable broth
-
1/4 cup low-sodium teriyaki sauce
-
1/8 teaspoon cayenne pepper
-
1 lb fresh green beans, cut into 2-inch pieces
-
1 medium onion, thinly sliced
-
1/2 cup chopped sweet red pepper
-
1 teaspoon garlic powder
-
1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
-
1 tablespoon canola oil
Instructions
- In a bowl, combine the cornstarch, broth, teriyaki sauce and cayenne pepper until smooth; set aside.
- In a large nonstick skillet or wok, saute the green beans, onion, red pepper, garlic and ginger in oil until crisp-tender.
- Stir cornstarch mixture and add to the pan.
- Bring to a boil; cook and stir for 2 minutes until thickened.