Stir-Fried Chicken in Black Bean Sauce
35 mins (prep 15, cooking 20)
10 ingredients
2 servings
This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!

Categories:  technique , served-hot , <-60-mins , stir-fry , pasta,-rice-and-grains , for-1-or-2 , rice , equipment , one-dish-meal , chinese , time-to-make , asian , black-beans , easy , presentation , main-dish , beans , white-rice , meat , number-of-servings ,
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Serving Size (72.01 g)
Servings 2
Amount per Serving
Calories 283.11 Calories from Fat 266.58
% Daily Value *
Total Fat 29.62g 91.14%
Saturated Fat 2.2g 22.04%
Trans Fat 0.76g %
Cholesterol 0.0mg 0.0%
Sodium 3.42mg 0.28%
Total Carbohydrate 4.97g 3.31%
Dietary Fiber 0.84 g 6.69%
Sugars 1.91 g %
Protein 0.8g 3.19%
Vitamin A 1.31IU% Vitamin C 2.86mg%
Calcium 14.45mg% Iron 0.35mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless chicken thighs, black bean sauce, sauce, white pepper, thai fragrant rice