String Bean Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 395.0
- Total Fat: 10.9 g
- Cholesterol: 11.0 mg
- Sodium: 500.0 mg
- Total Carbs: 63.6 g
- Dietary Fiber: 8.1 g
- Protein: 11.7 g
View full nutritional breakdown of String Bean Chicken calories by ingredient
Introduction
Just like the food court...but better! Just like the food court...but better!Number of Servings: 4
Ingredients
-
1 lb. boneless, skinless chicken breast halves
2 tbsp. soy sauce
2 tsp. rice wine
1 tsp. toasted sesame oil
2 tsp. cornstarch
1 tsp. sugar
2 tbsp. vegetable oil
1 cup onion, peeled, cut in 1/2-in. wedges
2 tbsp. garlic, minced
1 tsp. black-bean sauce
12 oz. green beans, trimmed, cut in 3-in. pieces
1 cup red bell pepper, large dice
hot cooked rice or noodles (for serving)
Directions
Slice chicken breasts into 1/4-in. strips; place in medium bowl.
Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.
Heat vegetable oil in wok (or large nonstick skillet) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.
Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 cup water, cover, and cook 3 minutes or until vegetables are tender-crisp.
Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.
Place in serving dish; serve immediately with rice or noodles.
Serving Size: 4
Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.
Heat vegetable oil in wok (or large nonstick skillet) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.
Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 cup water, cover, and cook 3 minutes or until vegetables are tender-crisp.
Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.
Place in serving dish; serve immediately with rice or noodles.
Serving Size: 4
