1 lb. boneless, skinless chicken white meat halves°
2 tablespoons of. soy sauce°
2 teaspoon. grain wine°
1 teaspoon. toasted sesame oil°
2 teaspoon. cornstarch°
1 teaspoon. sugar°
2 tablespoons of. vegetable oil°
1 cup onion, peeled, decline in 1/2-in. wedges°
2 tablespoons of. garlic clove, minced°
1 teaspoon. black-bean sauce°
12 oz. eco-friendly beans, trimmed, decline in 3-in. pieces°
1 cup red bell pepper, large dice°
hot cooked grain or noodles (for serving)
Slice chicken breasts into 1/4-in. strips devote medium bowl.
Combine soy sauce, wine, sesame oil, corn starch and sugar in normal size bowl pour over chicken white meat toss to coat. Cover refrigerate twenty minutes or until prepared to prepare.
Heat vegetable oil in wok (or large nonstick skillet) over high temperature until quite hot. Add chicken prepare, stirring constantly, 3 minutes or until chicken starts to brown and it is cooked through. Remove with slotted spoon to serving dish.
Return wok or skillet to high temperature add onion, garlic clove and black-bean sauce. Rapidly stir in eco-friendly beans and bell pepper. Add 1/4 cup water, cover, and prepare 3 minutes or until vegetables are tender-crisp.°
Return chicken to wok stir toss over high temperature until well mixed and heated through a couple of minutes.°
Devote serving dish serve immediately with grain or noodles.