BLACK BEAN CHICKEN STIR FRY RECIPES

Name: Stir-Fried Chicken in Black Bean Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 4 boneless chicken thighs, cut into bite size pieces (with skin); 6 shallots, peeled and slightly flattened; 2 garlic cloves, thinly sliced; 1 (50 g) packet black bean sauce (Lee Kum Kee); 2 teaspoons minced ginger and shallot sauce (Lee Kum Kee); 4 tablespoons vegetable oil (for frying); 1 pinch white pepper; 12 -14 ounces thai fragrant rice

STIR-FRIED CHICKEN IN BLACK BEAN SAUCE RECIPE - FOOD.COM

Stir-Fried Chicken in Black Bean Sauce Recipe - Food.com image

This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless chicken thighs, cut into bite size pieces (with skin)
6 shallots, peeled and slightly flattened
2 garlic cloves, thinly sliced
1 (50 g) packet black bean sauce (Lee Kum Kee)
2 teaspoons minced ginger and shallot sauce (Lee Kum Kee)
4 tablespoons vegetable oil (for frying)
1 pinch white pepper
12 -14 ounces thai fragrant rice

Steps:

Wash rice and steam in rice cooker.
Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes.
Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok.
Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through.
Serve immediately with steamed white rice.

Nutrition Facts : Calories 1297.4, FatContent 56.9, SaturatedFatContent 12.1, CholesterolContent 157.9, SodiumContent 152.3, CarbohydrateContent 146.1, FiberContent 2.5, SugarContent 0, ProteinContent 45.4

STIR-FRIED CHICKEN & BROCCOLI WITH BLACK BEAN SAUCE RECIPE

Stir-Fried Chicken & Broccoli with Black Bean Sauce Recipe image

While the chicken marinates, prepare the sauce and chop the vegetables. The rest of this stir-fried chicken dish goes together in minutes.

Provided by MyRecipes

Yield 4 servings (serving size: about 1 cup stir-fry and 1/2 cup rice)

Number Of Ingredients 20

Ingredients

Chicken:
1 tablespoon dry sherry
¼ teaspoon salt
¾ pound skinless, boneless chicken thighs, cut into 1/4-inch-wide strips
Sauce:
2 teaspoons cornstarch
2 tablespoons water
? cup fat-free, less-sodium chicken broth
2 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon black bean sauce
1 teaspoon dark sesame oil
Stir-fry:
1 tablespoon vegetable oil
3 cups broccoli florets
1 cup red bell pepper strips
1?½ teaspoons finely chopped peeled fresh ginger
3 tablespoons fat-free, less-sodium chicken broth
Remaining Ingredient:
2 cups hot cooked rice

Steps:

To prepare chicken, combine first 3 ingredients in a medium bowl. Cover and marinate in refrigerator 20 minutes.
To prepare the sauce, combine cornstarch and water in a medium bowl. Stir in 1/3 cup broth and next 4 ingredients (1/3 cup broth through sesame oil).
To prepare stir-fry, heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 3 minutes or until chicken loses its pink color. Remove from pan. Add broccoli, bell pepper, and ginger; stir-fry 30 seconds. Stir in 3 tablespoons broth, and stir-fry 2 minutes. Stir sauce with a whisk until blended; add sauce and chicken mixture to pan. Bring to a boil; cook 2 minutes or until vegetables are crisp-tender and chicken is done. Serve over rice.

Nutrition Facts : Calories 296 calories, CarbohydrateContent 32.6 g, CholesterolContent 71 mg, FatContent 8.5 g, FiberContent 3 g, ProteinContent 21.1 g, SaturatedFatContent 1.7 g, SodiumContent 571 mg

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