Labadie Recipe Database

Labadie Recipe Database

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