Beijing Chicken Stir-Fry

Chicken, green beans, bok choy, and carrots are flavored with a black bean sauce and served over lo mein noodles for a filling, Asian-inspired main-dish recipe.

Beijing Chicken Stir-Fry
Servings: 4 Prep 15 mins Cook 12 mins


  • 1 pound boneless, skinless chicken breasts
  • 6 tablespoons jarred Asian black bean sauce
  • 1 tablespoon canola oil
  • 3 cloves garlic, sliced
  • 1/2 pound green beans, stems trimmed
  • 1 head bok choy (3/4 pound), trimmed and chopped
  • 2 small carrots, peeled and cut into coins
  • 8 ounces lo mein noodles
  • 1/8 teaspoon cayenne pepper

Make It

1. Bring a pot of water to boiling. Slice chicken into thin strips. Toss with 2 tablespoons of the black bean sauce. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and garlic. Cook 4 minutes. Transfer to a plate; keep warm.

2. Reduce heat to medium and add green beans, bok choy and carrots to skillet. Saute 3 minutes, then add 1/4 cup water and cover skillet. Cook 5 minutes or until beans and carrots are crisp-tender.

3. Meanwhile, boil noodles 5 minutes. Drain and transfer to a platter. Uncover vegetables, add chicken and any juices, remaining 4 tablespoons black bean sauce and cayenne. Toss well to combine, then spoon over noodles and serve warm.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 483, Fat, total (g): 13, chol. (mg): 63, sat. fat (g): 2, carb. (g): 59, fiber (g): 4, pro. (g): 33, sodium (mg): 871, Percent Daily Values are based on a 2,000 calorie diet.