12 ounces boneless skinless chicken breast halves
2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 Tbsp. water
½ tsp. sugar
8 ounces fresh Chinese long beans, cut into 4 inch long pieces
or
8 ounces fresh whole green beans
1 Tbsp. vegetable oil
3 cloves garlic, minced
1 medium onion, cut into thin wedges
½ cup coarsely broken walnuts
4 servings of hot cooked white rice
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Rinse chicken and pat dry. Cut into 1 inch pieces. Set aside.
Make sauce in a small bowl by stirring together hoisin sauce, soy sauce, water and sugar. Set aside.
In a large saucepan bring about 3 cups of water to a boil. Add beans. Boil for 5 minutes if using Chinese long beans or 10 minutes if using regular green beans. Drain. Set aside.
Preheat oil in wok (or large skillet) over medium high heat. Stir fry garlic in hot oil for 15 seconds. Add onion; stir fry 3 minutes. Remove onion mixture from the wok.
Add walnuts to hot wok. Stir fry 3 minutes or until golden brown. Remove walnuts from the wok.
Add chicken to the hot wok. Stir fry about 3 minutes or until no pink remains. Return onion mixture and walnuts to your wok. Add beans.
Stir sauce. Add to wok. Stir all ingredients together until coated with sauce. Cook, stirring constantly 2 more minutes. Serve immediately over hot cooked white rice.
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