Serves: 4
Total Calories: 277
Remove bones and skin from chicken breasts cut chicken into 1-inch pieces. Toss chicken, cornstarch and salt. Cover and refrigerate 20 minutes. Cut green onions diagonally into 1-inch pieces.
Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add chicken stir-fry until chicken turns white, separating chicken pieces. Remove chicken from wok.
Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add bean sauce, sugar, garlic and gingerroot stir-fry 30 seconds or until well mixed. Add chicken stir-fry 2 minutes. Add green onions stir-fry 30 seconds.
4 servings
From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cubed Chicken in Brown Bean Sauce recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.
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