Beijing Chicken Stir-Fry
- cal. (kcal) 483
- Makes: 4 servings
- Prep: 15 mins
- Cook: 12 mins
boneless, skinless chicken breasts
jarred Asian black bean sauce
cloves garlic, sliced
green beans, stems trimmed
head bok choy (3/4 pound), trimmed and chopped
small carrots, peeled and cut into coins
lo mein noodles
- 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.
- 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.
- 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-FryServings 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.