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Cook'n with Betty Crocker 
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Cubed Chicken in Brown Bean Sauce |
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Serves: 4 Print this Recipe2 whole chicken breasts (about 2 pounds) 2 teaspoons cornstarch 1/2 teaspoon salt 6 green onions (with tops) 3 tablespoons vegetable oil 2 tablespoons vegetable oil 2 tablespoons brown bean sauce 2 teaspoons sugar 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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