Beijing Chicken Stir-Fry
- 1 of 3 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 of 3 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 of 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.
Servings Per Recipe: 4
Per Serving: 871 mg sodium, 4 g fiber, 2 g sat. fat, 13 g Fat, total, 63 mg chol., 33 g pro., 59 g carb., 483 kcal cal.