You are here

Beijing Chicken Stir-Fry

Beijing Chicken Stir-Fry

Nutrition Facts
  • cal. (kcal) 483
Beijing Chicken Stir-Fry
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 12 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 2 people
add your rating thank you for rating | add a comment

Ingredients

Shop Recipes ▾
  • 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

Directions

  1. 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. Saute 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.

Nutrition Information for Beijing Chicken Stir-Fry

Servings Per Recipe: 4
PER SERVING: 483 cal., 13 g total fat (2 g sat. fat), 63 mg chol., 871 mg sodium, 59 g carb. (4 g fiber), 33 g pro.

Love it? Share now!

Comments

Loading comments...