Labadie Recipe Database
Recipes
Login
View TABLE: Recipes
Back to List
Edit
Copy
Delete
Print View
id
563
Name
Beijing Chicken Stir-Fry
Main Dish Category
Main Dish
Secondary Dish Category
Poultry,
Main Ingredient
Chicken Breast
Other Ingredient
Green Beans
Number of People
4
List of Ingredients
1 lb. boneless, skinless chicken breasts, sliced in thin strips
6 T Asian black bean sauce
1 T canola oil
3 cloves garlic, sliced
1/2 lb. green beans, stems trimmed
1 head bok choy (3/4 lb.), trimmed and chopped
2 small carrots, peeled and cut into coins
8 oz. lo mein noodles (fettucine)
1/8 tsp cayenne pepper
Description
Bring a pot of water to boiling. Toss chicken strips with 2 T. black bean sauce. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and garlic. Cook 4 minutes and transfer to a plate; keep warm.
Reduce heat to medium and add green beans, bok choy and carrots to skillet. Saute 3 minutes, then add 1/4 cut water and cover skillet. Cook 5 minutes or until beans and carrots are crisp-tender.
Meanwhile, boil noodles 5 minutes. Drain and transfer to a platter. Uncover vegetables, add chicken and any juices, remaining 4 T black beans sauce and cayenne. Toss well to combine, then spoon over noodles and serve warm.
Time
30 minutes
Cooking Type
Stir Fry
Difficulty (1-5)
1
Notes
Per serving: 483 calories, 13 g fat, 33 g protein, 59 g carbohydrates, 4 g fiber, 871 mg sodium, 63 mg cholesterol
Origin
Family Circle, August 2008
Image