Ingredients
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2 tablespoons soy sauce
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2 teaspoons rice wine
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1 teaspoon sesame oil, toasted
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2 teaspoons cornstarch
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1 teaspoon sugar
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2 tablespoons vegetable oil
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1 cup onion, peeled, cut into 1/2 inch wedges
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2 tablespoons garlic, minced
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1 teaspoon black bean sauce
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13 ounces green beans, fresh, trimmed, cut in 3 in pieces
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1 cup red bell pepper, large, diced
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hot cooked rice (for serving) or noodles (for serving)
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1 lb chicken breast, boneless, skinless
Instructions
- Slice chicken breasts into 1/4 in strips; place in medium bowl.
- Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover: refrigerate 20 minutes or until ready to cook.
- Heat vegetable oil in wok(or large nonstick skiller) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.
- Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 C water, cover, and cook 3 minutes or until vegetables are tender-crisp.
- Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.
- Place in serving dish; serve immediately with rice or noodles.