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Asian Chicken With Black Beans Recipe
|Soy sauce||1⁄2 Cup (8 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Garlic ginger||1⁄4 Teaspoon|
|Ginger powder||1⁄4 Teaspoon|
|Black bean sauce||2 Tablespoon (As Needed)|
|Fermented black beans||1 Tablespoon, drained, rinsed|
|Peanut oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Green onions||3 , chopped|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Dry white wine||3 Tablespoon|
|Soy sauce||2 Teaspoon|
|Chicken breasts||2 , skin intact, boned|
Serving size: Complete recipe
Calories 872 Calories from Fat 206
% Daily Value*
Total Fat 23 g35.5%
Saturated Fat 4.2 g21.2%
Trans Fat 0.1 g
Cholesterol 203.1 mg
Sodium 8837.3 mg368.2%
Total Carbohydrates 47 g15.6%
Dietary Fiber 3.4 g13.8%
Sugars 13.7 g
Protein 98 g195.4%
Vitamin A 30.4% Vitamin C 40.6%
Calcium 13.6% Iron 39.9%
*Based on a 2000 Calorie diet
Add chicken pieces and seal bag securely.
Turn bag several times so chicken is completely coated by the marinade.
Refrigerate and marinate for 1 hour.
Drain and discard marinade.
Meanwhile, prepare black bean sauce.
Mash beans with the back of a spoon.
Heat oil in a wok or saucepan.
Fry garlic, beans, and green onions.
Add chicken stock, wine, soy sauce, and sugar to the saucepan.
Remove 1 tablespoon of sauce and mix with the cornstarch.
Return to saucepan.
Continue simmering until sauce thickens slightly, stirring occasionally.
Remove sauce from heat.
Preheat stovetop grill.
Brush chicken breasts with sauce.
Cut chicken breasts in half.
Cook chicken over medium-high heat for about 5 minutes, skin side down first.
Turn once during grilling.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove chicken pieces to individual plates.
Drizzle with warm sauce.