INGREDIENTS
1 pound boneless skinless chicken breasts
6 tbsp. jarred Asian black bean sauce
1 tbsp. canola oil
3 cloves garlic, sliced
1/2 pound green beans, stems trimmed
1 head bok choy, trimmed and chopped
2 small carrots, peeled and cut into coins
8 oz lo mein noodles
1/8 tsp. cayenne pepper
DIRECTIONS
Bring a pot of water to boiling. Slice chicken into thin strips. Toss with 2 tbs black bean sauce. Heat oil in a skillet. Add chicken and garlic, cook 4 minutes. Transfer to a plate, keep warm.
Reduce heat and add green beans, bok choy and carrots to skillet. Saute 3 minutes. Add 1/4 cup water and cover skillet. Cook 5 minutes or until beans and carrots are crisp tender.
Boil noodles 5 minutes. Drain and transfer to a platter. Uncover vegetables, add chicken and any juices, remaining black bean sauce and cayenne. Toss to combine, then spoon over noodles and serve warm. MAKES 4 SERVINGS.*
