16 oz. pkg. med. side macaroni, 3 c.
2 whole lg. chicken breasts
3/4 lb. green beans
Shortening & salt
2 tsp. grated peeled ginger root or 1/2 tsp. ground ginger
2 tbsp. soy sauce
2 tbsp. lime juice
15 1/4-19 oz. raw red kidney beans, drained

Prepare macaroni as label directs; drain. Cut skin and bone from chicken. Cut chicken into 3/4 inch pieces. In pan or Dutch oven over medium high heat melt 1 tablespoon shortening. Add green beans and 1/4 teaspoon salt. Cook, stirring quickly and frequently (stir frying) until beans are coated with shortening. Add 1/4 cup water and stir fry until beans are tender-crisp. Spoon into bowl.

In same pan over high heat, melt 2 more tablespoons shortening. Add chicken, ginger and 1/4 teaspoon salt. Stir fry until chicken loses its pink color about 4 minutes. Remove from heat. Stir in soy sauce, lime juice, kidney beans, serve warm. Makes 6 main dish servings.