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