Panda Express String Bean Chicken

By Karins_Cookin

Ingredients

• 12 oz. boneless, skinless chicken filets
• 2 tbsp. less sodium soy sauce
• 2 tsp. rice vinegar
• 1 tsp. toasted sesame oil
• 2 tsp. Wondra
• 1/2 tsp Splenda Sugar Blend
• 1 tbsp. olive oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 tsp. black-bean garlic sauce
• 12 oz. green beans, trimmed, cut in 3-in. pieces
• 1 cup red bell pepper, diced
• 1/4 cup water

Details

Adapted from noshmyway.com

Preparation

Step 1

Slice chicken breasts into bite size pieces; place in medium bowl.

Combine soy sauce, rice wine, sesame oil, Wondra and sugar blend in a bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.

Heat olive oil in wok (or large nonstick skillet) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.

Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 cup water, cover, and cook 3 minutes or until vegetables are tender-crisp.

Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.