Prep 30 mins
Cook 15 mins
I found this on the internet. The recipe came from Panda Express, Rosemead, CA.
- 1 lb chicken breast, boneless, skinless
- 2 tablespoons soy sauce
- 2 teaspoons rice wine
- 1 teaspoon sesame oil, toasted
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 cup onion, peeled, cut into 1/2 inch wedges
- 2 tablespoons garlic, minced
- 1 teaspoon black bean sauce
- 13 ounces green beans, fresh, trimmed, cut in 3 in pieces
- 1 cup red bell pepper, large, diced
- hot cooked rice (for serving) or noodles (for serving)
- 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.
Nice dish! DH and I both enjoyed the flavors though even with reduced sodium soy it was still a bit salt for me. I loved the green beans and peppers combination. Made for Culinary Quest 2014
This was so good! Had to sub dry sherry for rice wine and hoisin for black bean sauce and it still came out great! Ate with white rice with a little soy sauce - A definite keeper!
The best thing about this was indeed the marinade, that I'd give 5 stars. I did like the added red pepper, but stir-fry just lacked something, thus the recipe itself lost 1 star. All in all, it made a very nice dinner. It is a keeper, but will require a bit of tweaking if I'll make again, which I want to do.
FRESH GINGER! - That's what I think the stir-fry lacks.
So really thanks for posting the recipe!