Preparation:
In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Pour off fat. In same skillet, combine soup, green beans, onion pieces, water, soy sauce and ginger. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink and green beans are tender, stirring occasionally. Serve with rice. Garnish with plum slices and green onion curls, if desired. |
