Chicken Stir-Fry with Black Beans

Chicken Stir-Fry with Black Beans Ingredients

1 Egg white	; thinly
1/2 ts Salt	1 Red and 1 yellow pepper;
5 ts Cornflour	; diamonds
450 g Skinless chicken fillets;	300 ml Chicken stock
; pieces	2 tb Dark soy sauce
2 tb Groundnut oil	3 tb Rice vinegar
4 Garlic cloves; finely	1 Pinches sugar
1 5 cm piece fresh root	175 g Sugar snap peas
; chopped	4 Spring onions; sliced on the
1/2 Heaped tsp crushed chillies	; diagonal
2 tb Finely chopped Chinese black	Egg fried rice; (see recipe)
; beans	; steamed rice, to
2 Carrots; sliced on the	; serve
; diagonal very

Instructions for Chicken Stir-Fry with Black Beans

1 Lightly beat the egg white in a non-metallic bowl with the salt and 2 tsp of the cornflour. Add the chicken, cover with clingfilm and chill for 30 minutes. 2 Place stock in a pan and bring to the boil. Stir the chicken and then drain with a slotted spoon. Remove the pan from the heat and add the chicken, stirring to prevent it from sticking. 3 Return to the heat and cook for 1 1/2 minutes until white and just tender. Drain on kitchen paper. 4 Heat a wok and swirl in the oil. Add the garlic, ginger, crushed chillies and black beans and stir-fry for 15 seconds. Add the carrots and stir-fry for one minute. 5 Stir in the chicken and the peppers. Pour in half the stock and add the soy sauce, vinegar and sugar, stirring to combine. 6 Bring to the boil, then reduce to a simmer, add the sugar snap peas and spring onions and cook for three minutes until tender. If necessary, mix the remaining cornflour with 1 1/2 tbsp water and stir some into the wok to thicken the sauce further. Cook for a minute or so until the sauce clears and thickens. Serve at once with the rice. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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