Chicken Strip Stir-Fry

1. 1

   Soak the black beans in 1/2 cup warm water for 1/2 hour.

2. 2

   Mash up beans with fingertips and strain, reserving liquid.

3. 3

   Meanwhile, rinse green beans and drain in colander.

4. 4

   Trim stem ends, cutting each bean into thirds.

5. 5

   Slice each chicken strip about 1/4 thick, on the bias.

6. 6

   If you have any extra-large pieces, cut them to match other pieces.

7. 7

   Seed the pepper, remove white membrane, and cut into 1/2 pieces.

8. 8

   Heat wok over high heat for about 1 minute, and add oil, swirling to coat.

9. 9

   When oil shimmers, add green beans and cook, stirring for 2 minutes.

10. 10

    Momentarily remove wok from heat and add garlic, oyster sauce, hoisin sauce, and smooshed-up black beans.

11. 11

    Return to high heat, stirring and mixing for about 1/2 minute.

12. 12

    Add chicken and pepper, stirring and mixing until heated through (1 to 2 minutes).

13. 13

    Add a splash or two of reserved black bean liquid if stir-fry seems too thick.

14. 14

    Serve with steamed rice and Sriracha.

15. 15

    Any leftover chicken will do.

16. 16

    Alternatively, extra-firm tofu in place of the chicken strips makes it super-healthy!

* Per serving · 4 servings · Values may vary.

No additional tips available.