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  • Chicken Long Beans And Tomato Stir Fry

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    Chicken Long Beans And Tomato Stir Fry
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 ounce wide rice noodles or possibly dry egg noodles
    • 4 tsp vegetable oil, divided use
    • 2 x cloves garlic, peeled, chopped
    • 1 lb Chinese long beans or possibly whole green beans, cut into 3 inch pcs
    • 1/4 c. water
    • 1/2 x red bell pepper, cut into 1 inch pcs
    • 1 lrg carrot, peeled, sliced
    • 1/2 x onion, cut into 1 inch pcs
    • 12 ounce skinless, boneless chicken breast halves, cut into thin strips
    • 1 tsp Cajun seasoning or possibly other spicy seasoning blend
    • 2 med tomatoes, cut into thin wedges
    • 2 Tbsp. raspberry vinegar

    Directions

    1. Cook rice noodles in lightly salted boiling water 3-5 min or possibly till tender. If using egg noodles, cook according to package directions. Drain noodles and keep hot.
    2. Meanwhile, pour 2 tsp. of oil into a wok or possibly large deep skillet. Heat to medium-high. Add in garlic and stir-fry 15 seconds. Add in beans and stir-fry 2 min. Add in water; reduce heat to low. Simmer, covered, 2-3 min or possibly till beans are crisp-tender. Remove beans and add in bell pepper, carrot and onion and stir-fry about 2 min. Remove and set aside.
    3. Toss chicken with seasoning. Add in remaining 2 tsp. oil to skillet. Add in chicken; stir-fry 2-3 min or possibly till chicken is no longer pink. Stir in beans, vegetables, tomatoes and vinegar; heat through. Serve over hot noodles.

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