Recipe: Panda Express Garlic Chicken Breast with String Beans

PANDA EXPRESS GARLIC CHICKEN BREAST WITH STRING BEANS

1 lb. boneless, skinless chicken breast halves
2 tbsp. soy sauce
2 tsp. rice wine
1 tsp. toasted sesame oil
2 tsp. cornstarch
1 tsp. sugar
2 tbsp. vegetable oil
1 cup onion, peeled, cut in 1/2-in. wedges
2 tbsp. garlic, minced
1 tsp. black-bean sauce
12 oz. green beans, trimmed, cut in 3-in. pieces
1 cup red bell pepper, large dice
hot cooked rice or noodles (for serving)

Slice chicken breasts into 1/4-in. strips; place in medium bowl.

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.

Heat vegetable 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.

Place in serving dish; serve immediately with rice or noodles.

Servings 4
From: Panda Express, Rosemead, Calif.
Source: Restaurants & Institutions Magazine