6 Ounces Wide Rice Noodles Or Dried Egg Noodles
12 Ounces Skinless,boneless Chicken Breast Halves
1 Teaspoon Cajun Seasoning Or Other Spicy Seasoning Blend
4 Teaspoons Vegetable Oil
2 Garlic Cloves, Finely Minced
1 Pound Chinese Long Beans Or Whole Green Beans, Cut Into 3-inch Pieces
¼ Cup Water
2 Medium Tomatoes, Cut Into Thin Wedges
2 Tablespoons Raspberry Vinegar
Preparation:
Cook Rice Noodles In Boiling, Lightly Salted Water For 3 To 5 Minutes Or Until Tender. (or Cook Egg Noodles According To Package Directions.) Drain; Keep Warm.
Meanwhile, Rinse Chicken; Pat Dry With Paper Towels. Cut Into Thin Bite-sized Strips. Toss Chicken With Cajun Or Other Seasoning. Set Aside.
Add 2 Teaspoons Of The Oil To A Large Skillet. Preheat Over Medium-high Heat. Stir-fry Garlic In Hot Oil For 15 Seconds. Add Beans. Stir-fry For 2 Minutes. Add Water; Reduce Heat To Low. Cover And Simmer For 6 To 8 Minutes Or Until Beans Are Crisp-tender. Remove Beans.
Add The Remaining Oil To Skillet. Add Chicken. Stir-fry For 2 To 3 Minutes Or Until Tender And No Longer Pink. Return Cooked Beans To Skillet. Add Tomatoes And Vinegar. Stir All Ingredients Together To Coat. Cook And Stir For 1 To 2 Minutes More Or Until Heated Through.
Serve Immediately Over Noodles.
Makes 4 Servings.
You can serve with your family and friends.
