Chicken With Chinese Long Beans And Walnuts Stir Fry

Healthycooking's picture

Aug. 10, 2011


Whole chicken breast 1 Pound , boned, skinned, and cut into 1
Salt 3/4 Teaspoon
Sugar 3/4 Teaspoon
Light soy sauce 1 Teaspoon
Cornstarch 1 Teaspoon
Black pepper To Taste
Chinese long beans/String beans 1 Pound , stringed and tips removed, quartered
Vegetable oil 1/4 Cup (4 tbs)
Hot bean sauce 1 Tablespoon (Chinese, Available In A Jar)
Garlic 2 Teaspoon , finely chopped
Chicken stock 1/4 Cup (4 tbs)
Cornstarch 2 Teaspoon , mixed with 2 tablespoons cold water
Walnuts 1/2 Cup (8 tbs) , quartered and toasted until crisp



1. Put the chicken pieces in a bowl.

2. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon sugar, soy sauce, cornstarch, and pepper. Mix well the ingredients and set aside.

3. Boil the beans in lightly salted water along with 1-tablespoon oil.

4. Cook for 7 minutes, or until beans get tender

5. Mash the hot bean sauce and garlic to a paste.

6 In a wok, heat 2 tablespoons of the oil over high flame until very hot but not smoking.

7. Add the chicken and stir-fry for 2 minutes.

8. Add half of the stock, cover, and cook for 2 minutes.

9. Remove from the wok and set aside.


10. Add the remaining oil to the wok. Add the bean sauce paste and the beans.

11. Stir-fry for more 2 minutes.

12. Add the left over salt, sugar, and stock, bring it to a boil, and quickly place the chicken to the wok.


13. Add the cornstarch mixture and stir until the mixture turn in slightly thickened, continue cooking about 1 minute more.

14. Remove from the heat, toss in the walnuts, and serve to enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 394Calories from Fat 211

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 946 mg39.42%

Total Carbohydrates 15 g5%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet