Chicken with mushrooms and black bean sauce
Prep: 10 mins
Cooking: 10-15 mins
2 tbsp vegetable oil
2 chicken breast fillets, sliced
2 cloves garlic, peeled and crushed
5cm piece root ginger, peeled and grated
350g portabella mushrooms, halved
4 green onions, trimmed
200g baby bok choy, trimmed
4 tbsp Chinese cooking wine
4 tbsp black bean sauce
rice or noodles to serve
Heat the oil in a wok or large frying pan, add the chicken and stir fry over a high heat for 5 mins or until pale golden. Add the garlic, ginger and mushrooms and stir fry for 3-4 mins.
Cut the spring onions in half lengthways then each into 4cm lengths; cut the pak choy in half lengthways. Add the onions and bok choy to the pan along with the wine and black beans sauce. Stir fry for 2-3 mins or until the bok choy stems are tender. Serve immediately with rice or noodles.
Calories 174, Protein 20.7g, Carbohydrate 4.5g, Fat 7.2g, Saturated Fat 1.1g, Fibre 1.5g, Salt 1.34g
For more recipe ideas, visit Mushrooms Canada at www.mushrooms.ca.
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