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Composition of Chicken with Bean Shoots and Vegetables:

1. Get 2 for Chicken Breasts
2. Make ready 1/2 packet - Cauliflower and Broccoli
3. Need 1 packet Bean Shoots
4. Prepare - Small packet of Button Mushrooms
5. Give Packet - Black Bean stir fry Sauce
6. Provide 2 tablespoons - Oil
7. Need 1 for large Onion

Place the chicken breasts between potatoes and green beans. Rub chicken breasts with oil and sprinkle seasonings. Toss until everything is evenly As this bakes, the chicken and vegetables release juices that caramelize in the pan and sputter away to self-baste everything and keep it moist. Use chicken tenders instead of chicken thighs if you'd like.

Chicken with Bean Shoots and Vegetables instructions:

1. Cut up Chicken and start to cook in a wok or large pan with the Onion.
2. Cut up the rest of the Vegetables, add to the Wok, Stir well and cook until the chicken is cooked through and the rest of the ingredients are soft.
3. Add the rinsed Bean shoots with a little water. Use a lid, (or a cover of tin foil), and steam the mixture for about 5-10 minutes until the Bean Shoots are soft. Add in the sauce and cook for a further 5-10 minutes.
4. Using a slotted spoon, (to drain excess liquid), serve hot and enjoy!

Try pinto beans, chickpeas, or black beans depending on what your family likes. Serve the chicken mixture over rice for an easy take on burrito bowls. Serve with tortillas, shredded cheese, and any other taco toppings you like. Chicken breasts are baked on a bed of fresh carrots, bell peppers, and celery in this light yet satisfying meal. I sautéed a medley of vegetables(including potatos) and an estimation of spices and seasonings with a can of chicken broth before putting it the oven with the chicken.

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