Ingredients
-
1
-
2
-
2
-
1
-
2
-
1
-
2
-
1
-
2
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Slice Chicken Breasts Into 1/4 in Strips; Place in Medium Bowl. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Return Chicken to Wok; Stir; Toss Over High Heat Until Well Mixed and Heated Through; About 2 Minutes. |
|
6
Done
|
Place in Serving Dish; Serve Immediately With Rice or Noodles. |
