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Chicken Stir Fry With Black Beans

Diabetic.Foodie's picture
Ingredients
  Egg white 1
  Cornflour 3 Teaspoon
  Skinless chicken breasts 2 , cut into thin strips
  Groundnut oil 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Fresh ginger root 1 Inch, peeled and grated
  Dried red chilli flakes 1 Pinch
  Chinese black beans 1 Tablespoon, finely chopped
  Carrot 1 , sliced on the diagonal
  Red pepper 1⁄2 , seeded and cut into diamonds
  Yellow pepper 1⁄2 , seeded and cut into diamonds
  Chicken stock 125 Milliliter
  Reduced salt soy sauce 1 Tablespoon (dark)
  Rice wine vinegar 2 Tablespoon
  Sugar 1 Pinch
  Sugar snap peas 75 Gram
  Spring onions 4 , sliced on the diagonal
Directions

Lightly beat the egg white in a non-metallic bowl with half the cornflour.
Add the chicken, cover with clingfilm and chill for 30 minutes (this is called velveting).
Place 300 ml water in a pan and bring to the boil.
Stir the chicken and then remove from the bowl with a slotted spoon.
Remove the pan from the heat and add the chicken, stirring to prevent it from sticking together, then return to the heat and cook for 11/2 minutes or until the chicken is white and just tender.
Drain on kitchen paper.
Heat a wok and swirl in the oil.
Add the garlic, ginger, chilli flakes and black beans and stir-fry for 15 seconds, then add the carrot and stir-fry for 1 minute.
Stir in the cooked chicken and the peppers.
Pour in the stock, then add the soy sauce, vinegar and sugar, stirring to combine.
Increase the heat and bring to the boil, then reduce to a simmer.
Add the sugar-snap peas and spring onions and cook for 2 minutes.
Mix the remaining cornflour with 1 tablespoon water and stir into the wok.
Cook for a minute or so until the sauce clears and thickens.
Serve at once with steamed rice.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
2

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