Try this Chicken Stir-Fry with Black Beans recipe, or contribute your own.Suggest a better description
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. Recipe by: Food & Drink
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4|
|Calories from Fat: 123 (23%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 532
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