Stir-fried Chicken In Black Bean Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Jude3 | 4 | Servings |
INGREDIENTS
| 350 | g | Boneless, skinless chicken |
| 2 | Spring onions | |
| 1 | 425 gram can baby corn | |
| 2 | c | Broccoli florets |
| 2 | T | Black bean and garlic sauce |
| 1/4 | c | Chicken stock |
INSTRUCTIONS
Cut chicken into thin strips if necessary. Trim spring onions and cut into 1 cm pieces on the diagonal. Drain corn. Heat a wok or frying pan. Spray with oil spray or wipe with an oiled paper towel. Stir fry chicken for 3 to 4 minutes until just cooked. Remove from pan and set aside. Stir fry spring onion, broccoli and corn for 2 minutes. Add black bean and garlic sauce and stock. Cover and cook for 4 minutes or until broccoli is cooked but crisp. Return chicken to pan. Cook for 1 minute and serve with rice or noodles. Converted by MC_Buster. NOTES : Black bean flavours are one of the top sellers at Chinese takeaways. Try this easy low fat version at home. Use any boneless chicken meat for this. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 7
Total Fat: <1g
Cholesterol: <1mg
Sodium: 290.5mg
Potassium: 112.6mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 2.3g