Black Bean Chicken
I’m having a love affair with stir fry’s; they’re fast, easy and healthy. I’m also continuing my love affair with the Chinese take-out menu (we were on a break for a while). Enjoy 🙂
Serves 4 to 6
1 tbsp extra virgin olive oil
2 Boneless, skinless chicken breasts, sliced into thin strips
227 g Cremini mushrooms, sliced
1 small onion, sliced into sticks
1 Large stalk of celery, sliced
3 Cloves garlic, crushed
¼ Cup black bean sauce (I use Lee Kum Kee)
1 Cup sodium-reduced beef stock
1 tbsp sodium-reduced soy sauce
½ tsp sugar
2 tbsp rice wine vinegar
1 tbsp cornstarch
454 g Bean sprouts (rinsed well)
3 Green onions, sliced
Heat a wok or frying pan over high heat and add the olive oil, when it’s hot (the oil will ripple) add the chicken; season lightly with salt and pepper.
Sauté for about two minutes, just until some of the pieces start to turn white and then add the mushrooms; again season lightly with salt and pepper.
Sauté on high for 4 to 5 minutes, until the mushrooms have started to darken and give off some of their water.
With the heat still on high, add the white onion and celery to the pan; again lightly season with salt and pepper.
Saute for a minute, until the veggies just start to soften.
Stir in the garlic and sauté for 30 seconds, careful not to let the garlic burn.
Add in the black bean sauce, the stock, soy sauce and sugar; mix well.
Let this come to a boil, meanwhile mix the vinegar and cornstarch together in bowl and when there are no lumps, pour into the boiling sauce. Once thickened, drop the heat to medium-low.
Add in the bean sprouts and one more time, lightly season with salt and pepper; sauté for a minute, until the sprouts just start to soften.
Take the pan off the heat and stir in the green onions.
Taste and adjust seasoning.
Serve over your favourite rice or noodles.
- White button mushrooms will work too.