Try this Chicken Stir-Fry with Black Beans recipe, or contribute your own.
Suggest a better description1 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. Recipe by: Food & Drink
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 4 | ||
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Calories: 532 | ||
Calories from Fat: 123 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 139.6mg | 43 % | |
Sodium 872.3mg | 30 % | |
Potassium 1276.4mg | 34 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 29.7g | ||
Protein 65.8g | 94 % | |
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: 532
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