Ingredients for Stir Fried Chicken In Black Bean Sauce
- Boneless Chicken Thighs
- 1/4 cup finely chopped shallots
- Garlic Cloves
- 1/2 cup Lee Kum Kee Black Bean Sauce
- 2 tbsp Lee Kum Kee Minced Ginger & Shallot Sauce
- Vegetable Oil
- 1/2 tsp white pepper
- 1 cup white rice
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How to Make Stir Fried Chicken In Black Bean Sauce
- Wash 1 cup of rice and steam in a rice cooker according to package directions.
- Season 1 lb boneless, skinless chicken thighs with 1/2 tsp white pepper.
- Add 2 tbsp Lee Kum Kee Minced Ginger & Shallot Sauce to the chicken and marinate for 10 minutes.
- Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat. Add 2 cloves minced garlic and fry until golden brown (about 1 minute).
- Add the marinated chicken to the wok and brown on all sides, turning pieces over once or twice (about 5-7 minutes).
- Remove the chicken from the wok and set aside. Drain off excess oil, leaving about 1 tbsp in the wok.
- Add 1/4 cup finely chopped shallots to the wok and fry until beginning to soften (about 2 minutes).
- Add 1/2 cup Lee Kum Kee Black Bean Sauce to the wok and stir-fry on high heat until the sauce starts to bubble and thicken (about 2 minutes).
- Return the chicken to the wok and stir-fry on high heat until cooked through and coated in the sauce (about 3-5 minutes).
- Serve immediately over steamed white rice.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
60g
Carbs
48g
