1. Cut chicken into 2 inch chunks & place in bowl with soy sauce, rice wine, salt, sugar, sesame oil & cornflour
2. Heat oil in wok to a smoking add chicken & stir fry to 2 mins
3. Add Ginger, garlic, shallots, 1.5 tablespoons of spring onions and black beans & stir fly for 2 mins.
4. Add stock. Bring to boil, then reduce heat cover & simmer for 3 mins or until chicken is cooked. Garnish & serve with remaining spring onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (37%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 67.2mg||21 %|
|Sodium 219.5mg||8 %|
|Potassium 413.1mg||11 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8.7g|
|Protein 28.3g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 248
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