| Oriental Chicken |
| 4 boneless, skinless chicken breasts, cut up |
| 1 pkg. frozen French-style green beans (may substitute for canned, drained) |
| 1 pkg. Chinese vegetables |
| 3 TBSP cider vinegar |
| 1/4 TSP pepper |
| 2 TBSP cornstarch |
| 3 TBSP soy sauce |
| 3 medium tomatoes, cut into wedges |
| Saute chicken in skillet for 10 minutes; push to side of skillet. Saute green beans for 5 minutes. Stir in Chinese vegetables, vinegar and pepper; simmer covered for 5 minutes. Blend cornstarch with 2 TBSP water; stir into skillet with soy sauce. Cook until thick, stirring constantly. Arrange tomatoes over top; cook for several minutes longer. Serve over rice. |