Chicken with Black Bean Sauce
- 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
IntroductionBlack 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)
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
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).
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.