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Chicken >> Chicken, Bean And Tomato Stir-fry
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Chicken >> Chicken, Bean And Tomato Stir-fry


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
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.
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