Chicken Stir Fry With Black Beans Recipe

click to rate
0 votes | 932 views
Servings: 4

Ingredients

Cost per serving $1.12 view details
  • 1 x Egg white
  • 1/2 tsp Salt
  • 5 tsp Cornflour
  • 450 gm Skinless chicken fillets, cut into 2.5cm/1" pcs
  • 2 Tbsp. Groundnut oil
  • 4 x Garlic cloves, finely minced
  • 1 x 5 cm piece fresh root ginger, peeled and finely minced
  • 1/2 x Heaped tsp crushed chillies
  • 2 Tbsp. Finely minced Chinese black beans
  • 2 x Carrots, sliced on the diagonal very thinly
  • 1 x Red and 1 yellow pepper, seeded and cut into diamonds
  • 300 ml Chicken stock
  • 2 Tbsp. Dark soy sauce
  • 3 Tbsp. Rice vinegar
  • 1 pch sugar
  • 175 gm Sugar snap peas
  • 4 x Spring onions, sliced on the diagonal Egg fried rice, (see recipe) or possibly steamed rice, to serve

Directions

  1. 1 Lightly beat the egg white in a non-metallic bowl with the salt and 2 tsp of the cornflour. Add in the chicken, cover with clingfilm and refrigeratefor30 min.
  2. 2 Place stock in a pan and bring to the boil. Stir the chicken and then drain with a slotted spoon. Remove the pan from the heat and add in the chicken, stirring to prevent it from sticking.
  3. 3 Return to the heat and cook for 1 1/2 min till white and just tender. Drain on kitchen paper.
  4. 4 Heat a wok and swirl in the oil. Add in the garlic, ginger, crushed chillies and black beans and stir-fry for 15 seconds. Add in the carrots and stir-fry for one minute.
  5. 5 Stir in the chicken and the peppers. Pour in half the stock and add in the soy sauce, vinegar and sugar, stirring to combine.
  6. 6 Bring to the boil, then reduce to a simmer, add in the sugar snap peas and spring onions and cook for three min till tender. If necessary, mix the remaining cornflour with 1 1/2 tbsp water and stir some into the wok to thicken the sauce further. Cook for a minute or possibly so till the sauce clears and thickens. Serve at once with the rice.

Toolbox

Add the recipe to which day?
« Today - Oct 24 »
Today - Oct 24
October 25 - 31
November 1 - 7
November 8 - 14
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 198g
Recipe makes 4 servings
Calories 143  
Calories from Fat 64 45%
Total Fat 7.23g 9%
Saturated Fat 1.24g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 885mg 37%
Potassium 414mg 12%
Total Carbs 15.39g 4%
Dietary Fiber 3.9g 13%
Sugars 3.93g 3%
Protein 4.72g 8%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment