Tonight's dinner

This was dinner tonight - Chicken with Long Beans and Walnuts.


It was very yummy and looked like the photo. Rich liked it! I found the recipe online this week. It came from Better Home and Gardens.

Here's the recipe.


Chicken with Long Beans and Walnuts (Better Homes and Gardens)

1 12-ounce skinless, boneless chicken breast halves
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon water
1/2 teaspoon sugar
8 ounces fresh Chinese long beans*, cut into 4-inch lengths, or 8 ounces fresh whole green beans
1 tablespoon cooking oil
3 cloves garlic, minced
1 medium onion, cut into thin wedges
1/2 cup coarsely broken walnuts
2 cups hot cooked rice

Directions
1. Cut chicken into 1-inch pieces. Set aside.
2. For sauce, in a small bowl stir together hoisin sauce, soy sauce, water, and sugar. Set aside.
3. 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.
4. 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.
5. Add walnuts to the hot wok; stir-fry for 2 to 3 minutes or until golden. Remove walnuts from the wok.
6. 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.
7. 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.

*Note: 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.

Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours.
Nutrition Facts
Servings Per Recipe 4 servings
Calories 363,
Total Fat (g) 16,
Saturated Fat (g) 2,
Cholesterol (mg) 45,
Sodium (mg) 817,
Carbohydrate (g) 34,
Protein (g) 23,
Percent Daily Values are based on a 2,000 calorie diet

I cut the recipe in half and it was perfect for the two of us. I used regular fresh, green beans and a since I don't have a wok, used a nonstick skillet.

Give it a try!