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:
YIELD: 3 SERVING SIZE: 1
Amount Per Serving: CALORIES: 411 | TOTAL FAT: 10g | SATURATED FAT: 2g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 68mg | SODIUM: 550mg | CARBOHYDRATES: 50g | FIBER: 3g | SUGAR: 7g | PROTEIN: 30g
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
Instructions
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!
