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

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