• 3 Ratings

Walnuts add additional crunch to this Asian-style stir-fry.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cut chicken into 1-inch pieces. Set aside.

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  • For sauce, in a small bowl stir together hoisin sauce, soy sauce, water, and sugar. Set aside.

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  • 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.

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  • 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.

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  • Add walnuts to the hot wok; stir-fry for 2 to 3 minutes or until golden. Remove walnuts from the wok.

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  • 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.

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  • 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.

*

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.

Tips

Prepare vegetables; cover and chill up to 4 hours.

Nutrition Facts

363 calories; 16 g total fat; 2 g saturated fat; 45 mg cholesterol; 817 mg sodium. 34 g carbohydrates; 23 g protein;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0