Beijing Chicken Stir-Fry

Beijing Chicken Stir-Fry


  • 1  pound  boneless, skinless chicken breasts
  • 6  tablespoons  jarred Asian black bean sauce
  • 1  tablespoon  canola oil
  • 3    cloves garlic, sliced
  • 1/2  pound  green beans, stems trimmed
  • 1    head bok choy (3/4 pound), trimmed and chopped
  • 2    small carrots, peeled and cut into coins
  • 8  ounces  lo mein noodles
  • 1/8  teaspoon  cayenne pepper
Directions1. Bring a pot of water to boiling. Slice chicken into thin strips. Toss with 2 tablespoons of the black bean sauce. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and garlic. Cook 4 minutes. Transfer to a plate; keep warm.

2. Reduce heat to medium and add green beans, bok choy and carrots to skillet. Sauté 3 minutes, then add 1/4 cup water and cover skillet. Cook 5 minutes or until beans and carrots are crisp-tender.

3. Meanwhile, boil noodles 5 minutes. Drain and transfer to a platter. Uncover vegetables, add chicken and any juices, remaining 4 tablespoons black bean sauce and cayenne. Toss well to combine, then spoon over noodles and serve warm.

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