Saucy Black Bean Chicken Stirfry
Yield
4 servingsPrep
10 minCook
35 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
boned |
|
| Marinade | |||
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | tablespoons |
rice wine
|
|
| 1 | teaspoon |
sesame oil
|
|
| Sauce | |||
| ¾ | cup |
chicken broth
|
|
| 2 ½ | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
rice wine
|
|
| 1 | tablespoon |
sugar
|
|
| 1 ½ | teaspoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
boned |
|
| Marinade | |||
| 3E+1 | ml |
soy sauce, tamari
|
|
| 23 | ml |
rice wine
|
|
| 5 | ml |
sesame oil
|
|
| Sauce | |||
| 177 | ml |
chicken broth
|
|
| 38 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
rice wine
|
|
| 15 | ml |
sugar
|
|
| 7.5 | ml |
cornstarch
|
|
Directions
Chop the chicken breast into bite size pieces.
Mix all ingredients for the marinade together and place chicken pieces into the marinade for a least 1 hour, preferably more.
Meanwhile make the sauce by combineing all ingredients in a small bowl and mince all seasonings listed below.
Once the chicken has marinated stir fry in a hot wok that has a tablespoon of smoking oil in it.
Beware, you will probably cough a lot from the cooking chili paste! Once the chicken is completely cooked and golden pour in the sauce and cook all until it thickens slightly.
Place into a warm serving bowl and serve.
