Chicken, Bean and Tomato Stir-Fry
Chinese long beans are dark green, pencil-thin legumes that average 1 1/2 feet of crunchy flavor.
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
1/4 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.