Categories: Poultry- Chicken

Ingredients

• 3 oz. wide rice noodles or dried egg noodles
• 2 tsp. sesame oil or cooking oil
• 1 clove garlic, minced
• 1/4 lb. Chinese long beans cut into 3-inch pieces or green beans
• 2 Tbsp. water
• 6 oz. skinless, boneless chicken breast halves cut into strips
• 3/4 tsp. Thai or other spicy seasoning blend
• 1 medium tomato, cut into wedges
• 1 Tbsp. cider vinegar or seasoned rice vinegar

Directions

1. Cook rice noodles in boiling, lightly salted water for 3 to5 minutes or until tender. Or cook egg nooldes according to package directions. Drain noodles; keep warm.
2. Meanwhile, heat 1 tsp. of the oil in a large nonstick skillet. Add garlic and stir-fry for 15 seconds. Add beans; stir-fry for 2 minutes. Carefully add the water to skillet. Reduce heat to low; cover and simmer for 5 to 7 minutes or until beans are crisp-tender. Remove beans from skillet.
3. Toss chicken with seasoning blend. Add the remaining 1 tsp. oil to skillet. Add chicken; until no longer pink. Stir in beans, noodled, tomato, and vinegar; heat through, tossing gently. Serve immediately.

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