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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
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