Just another recipe blog…
Chicken with Long Beans & Walnuts
- 1 12-ounce skinless, boneless chicken breast halves
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1/2 teaspoon sugar
- 8 ounces fresh Chinese long beans, cut into 4-inch lengths, or 8 ounces fresh whole green beans
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
- 1 medium onion, cut into thin wedges
- 1/2 cup coarsely broken walnuts
- 2 cups hot cooked rice
Cut chicken into 1-inch pieces. Set aside.
For sauce, in a small bowl stir together hoisin sauce, soy sauce, water, and sugar. Set aside.
In a medium saucepan pre-cook long beans, covered, in small amount of boiling water for 3 to 5 minutes (cook whole green beans about 10 minutes) or until crisp-tender. Drain. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onion; stir-fry about 3 minutes or until crisp-tender. Remove onion mixture from the wok.
Add walnuts to the hot wok; stir-fry for 2 to 3 minutes or until golden. Remove walnuts from the wok. (Do not forget about them and burn them to pieces.)
Add chicken to the hot wok; stir-fry for 3 to 4 minutes or until no pink remains. Return onion mixture and walnuts to the wok. Add beans.
Stir sauce. Add sauce to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked rice. Makes 4 servings.
Note: Yard-long beans, more commonly called Chinese long beans, can grow to a length of 18 inches, but they cook in much less time than regular green beans. Look for them in Asian markets and some supermarkets.
Make-ahead Tip: Prepare vegetables; cover and chill up to 4 hours.
I forgot about the walnuts and burned them to ashes.