Garlic Black Bean Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 239 |
| pro | 24 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 94 mg |
| sodium | 689 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 11 |
| vit A | 3 |
| vit C | 27 |
| folate | 7 |
- Portion size: 4
Serve this saucy Asian dish (from our April 2005 "Easiest-Ever Weeknight Chicken" recipe collection) over Thai jasmine rice or long-grain rice with steamed baby bok choy on the side. Any colour of sweet pepper adds vibrancy to this dish. Look for black bean garlic sauce in Asian grocery stores and some supermarkets.
Ingredients
- 8 8boneless skinless chicken thighboneless skinless chicken thighs, (about 1 lb/500g)
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, sliced
- 2 2clove garliccloves of garlic, minced
- 1/2 1/2sweet peppersweet peppers, sliced
- 3/4 cup 3/4cupchicken stock
- 3 tbsp 3tbspblack bean garlic sauce
- 1 tbsp 1tbspsoy sauce
- 4 tsp 4tspcornstarch
- 2 tbsp 2tbspminced fresh coriander or parsley
Preparation
Cut chicken into 2-inch (5 cm) pieces. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Drain fat from pan; fry onion, garlic and sweet pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Whisk together stock, black bean garlic sauce and soy sauce; pour into skillet and bring to boil, scraping up brown bits.
Return chicken and any juices to pan; reduce heat, cover and simmer, stirring once, until juices run clear when chicken is pierced, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month. Reheat to continue.)
Whisk cornstarch with 2 tbsp (25 mL) water; pour into skillet and bring to boil, stirring, until thickened and glossy, about 1 minute. Sprinkle with coriander.
Additional information :
Slow Cooker Garlic Black Bean Chicken: After browning chicken, transfer to slow cooker. Continue with recipe, omitting green pepper until later and scraping stock mixture into slow cooker. Cover and cook on low for 4 hours.
Whisk 1 tbsp (15 mL) cornstarch with 1 tbsp (15 mL) water; add to slow cooker. Add green pepper; cover and cook on high for about 10 minutes or until thickened. Stir in parsley.
Source : Canadian Living Magazine: April 2005
