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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2005
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 689 mg
- Protein 24 g
- Calories 239.0
- Total fat 10 g
- Cholesterol 94 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
- Iron 11.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 27.0