Black Bean Chicken Recipe

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Black Bean Chicken
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Ingredients
16
Count
Nutrition
325
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. If using fermented beans in whole bean form, place the beans in a bowl and cover with warm water. Cover and let stand 30 minutes. Drain and rinse with cold water; drain well.
  2. Cut the chicken breasts into thin, 1/4-inch strips. This can be done easier if the breasts are partially frozen, by the way, but it can be done while they’re thawed, as well. Do cut them into the strips rather than chunks, as black bean chicken tastes completely different if chunks are used (as I know from experience).
  3. In a large, nonstick skillet or wok (ones that have a cover) over medium-high temperature, heat the oils together. Add the onion and garlic and sauté while stirring for 30 seconds to flavor the oil.
  4. Add bean sauce or whole beans and sauté for 10 seconds.
  5. Stir in the broth, soy sauce, and sugar and bring to a boil.
  6. Add the broccoli or edamame (I prefer the edamame, but that’s just because I’m not that fond of broccoli) and the chicken strips and bring to a boil again. Cover, reduce heat to medium and allow to simmer for 5 minutes or until the chicken is done and no longer pink, stirring occasionally.
  7. In a small bowl whisk together the cornstarch and sherry.
  8. Uncover the cooking vegetables and chicken and gradually whisk in the cornstarch mixture to the liquid in the pan. Allow to cook for 1 minute, whisking constantly. (You don’t want lumps.).
  9. Add toasted sesame seeds and chopped green onion and stir, cooking until green onion is just heated through, about 1 minute.
  10. Season to taste with freshly ground black pepper and salt (careful with the salt) and serve with rice or Asian noodles, and enjoy!
  11. Note: if you’re using fermented beans in whole bean form, and you’ll want to soak only the amount called for in the recipe. Left over fermented black beans keep really well in the refrigerator for up to about 6 months.
  12. Note #2: please know that cooking sherry and regular sherry are *not* the same! Cooking sherry contains added salt and sometimes other ingredients. Generally, it’s preferable – to me, at least - to have the control over your recipes by adding individual ingredients yourself.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 324.98 Kcal (1361 kJ)
Calories from fat 147.19 Kcal
% Daily Value*
Total Fat 16.35g 25%
Cholesterol 67.05mg 22%
Sodium 1160.94mg 48%
Potassium 725.86mg 15%
Total Carbs 17.16g 6%
Sugars 3.58g 14%
Dietary Fiber 4.07g 16%
Protein 28.16g 56%
Vitamin C 63.2mg 105%
Iron 1.7mg 9%
Calcium 77.3mg 8%
Amount Per 100 g
Calories 99.63 Kcal (417 kJ)
Calories from fat 45.12 Kcal
% Daily Value*
Total Fat 5.01g 25%
Cholesterol 20.55mg 22%
Sodium 355.91mg 48%
Potassium 222.53mg 15%
Total Carbs 5.26g 6%
Sugars 1.1g 14%
Dietary Fiber 1.25g 16%
Protein 8.63g 56%
Vitamin C 19.4mg 105%
Iron 0.5mg 9%
Calcium 23.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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