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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice chicken breasts into 1/4 in strips; place in medium bowl. | 2. Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover: refrigerate 20 minutes or until ready to cook. | 3. Heat vegetable oil in wok(or large nonstick skiller) 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. | 4. 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 C water, cover, and cook 3 minutes or until vegetables are tender-crisp. | 5. Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes. | 6. Place in serving dish; serve immediately with rice or noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1		boneless skinless	780.1798	0.0	94.5741	41.9573
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
rice wine	2	teaspoons		-	-	-	-
sesame oil	1	teaspoon	toasted	39.78	0.0	0.0	4.5
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1	cup	peeled cut	64.0	14.944	1.76	0.16
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
black bean sauce	1	teaspoon		-	-	-	-
green bean	13	ounces	trimmed cut	114.2485	25.6875	6.7443	0.8108
red bell pepper	1	cup	diced	-	-	-	-
rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.