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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.2
  • Total Fat: 6.5 g
  • Cholesterol: 70.7 mg
  • Sodium: 390.7 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 27.8 g

View full nutritional breakdown of Chicken with Black Bean Sauce calories by ingredient
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Chicken with Black Bean Sauce

Submitted by: JENNIAUN

Introduction

Black bean sauce, sesame oil, ginger, and garlic all work together deliciously to give rich flavour to this chicken dish!
(Modified from Take-Out cookbook from Weight Watchers)
Black bean sauce, sesame oil, ginger, and garlic all work together deliciously to give rich flavour to this chicken dish!
(Modified from Take-Out cookbook from Weight Watchers)

Number of Servings: 4

Ingredients

    1 pound of skinless boneless chicken breasts, cut into thin strips
    2 Tablespoons of corn flour
    1/2 cup chicken broth
    2 Tablespoons black bean sauce
    1 Tablespoon gluten-free soy sauce
    1 Tablespoon Truvia
    1 Tablespoon Asian (dark) sesame oil
    1 Tablespoon, minced peeled fresh ginger
    3 garlic cloves, minced
    3-4 celery stalks, chopped
    1/2 cup frozen peas
    1 carrot, thinly sliced

Tips

I used Truvia instead of sugar; i used celery instead of mushrooms (1/4 pound of mushrooms); I used frozen peas instead of snow peas (1/4 pound fresh). feel free to use these if you'd rather. These are what is in the original recipe.

Serve with Brown rice for a healthy grain and fibre! Or with some rice noodles or other gluten-free friendly noodles (or with whatever you'd like to use).


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Directions

1. Combine the chicken with 1T of the corn flour in a medium bowl; toss well to coat and set aside. Combine the remaining 1T corn flour, the broth, black bean sauce, soy sauce, and sugar in small bowl; set aside
2. Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the chicken. Stir-fry until lightly browned, 2-3 minutes. Add the ginger and garlic; stir-fry until fragrant, about 30 seconds. Add the celery, peas and carrots; stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through 1-2 minutes.

Serving Size: 4 - 1 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIAUN.






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