Black Bean and Chicken Vegetable Stir Fry

Cook time: 30 mins | Total time: 30 mins | Yield: 3

This stir fry is a wonderful Chinese dish that you can easily make in under thirty minutes. It’s a very flavorful, low-fat, gluten-free, and healthy dish with chicken and veggies in a black bean sauce.

Ingredients

2 Boneless chicken breasts

1 tablespoon Sesame oil

2 tablespoons Cornstarch

1 Onion

2 cloves, crushed Garlic

3 Green Onions

1 teaspoon Ginger

1 Red Pepper

1 Green Pepper

SAUCE:

2 tablespoons Black Bean Sauce

1/4 c. Chicken Stock, low sodium

1 tablespoon Medium Soya sauce

1 tablespoon Oyster sauce

1 teaspoon Sugar

Salt to taste

1 tablespoon Shaoxing wine

OPTIONAL:

1 teaspoon black pepper

2 c. Jasmine Rice

How to make Black Bean and Chicken Vegetable Stir Fry

Step 1: Place the chopped chicken breasts, 2 tablespoons chicken stock, and 2 tablespoons cornstarch mix in a bowl. Mix well. Place in the fridge and let the chicken marinate for about 30 minutes.

Step 2: In the meantime, slice the green and red pepper, onion, and green onions. Next, crush the garlic and chop the ginger. Set everything aside.

Step 3: Heat 1 tablespoon sesame oil in a large frying pan or wok. Add the chicken and saute until no longer pink, but not completely cooked yet. Set the chicken aside when done.

Step 4: Drizzle another 1 tablespoon of oil in the now-empty pan and add the sliced veggies. Saute for about 2 minutes. Next, add the ginger and garlic. Saute further until aromatic.

Step 5: Place the sauce ingredients in a small bowl. Mix well until combined, then pour this into the pan.

Step 6: Return the chicken to the pan and season with black pepper (optional). Let everything simmer for about 5 minutes over low heat, flipping often, until the sauce has thickened and the veggies are crisp-tender.

Step 7: Remove from the heat when done and serve the stir fry right away over rice. Enjoy!

Nutrition Facts: