Sweet Bean Chicken Stir-Fry with Mushrooms
Sweet Bean Chicken Stir-Fry with Mushrooms
Delight in the rich flavors of this Sweet Bean Chicken Stir-Fry, featuring tender chicken breast, savory mushrooms, and crunchy bamboo shoots. This quick and easy Chinese dish is perfect for a weeknight dinner or a festive meal. Pair it with steamed rice for a complete and satisfying experience.
Equipment
- mixing bowl
- Nonstick wok or skillet
- spatula
- measuring spoons,
- knife
- Cutting board
Ingrediënten
- 200 –300g Boneless skinless chicken breast, cut into bite-size pieces
- 1 tbsp Cornstarch
- 1 Egg white lightly beaten
- 1 tbsp Brown bean sauce
- 1 tbsp Chinese rice wine or pale dry sherry
- 1 tsp Reduced-sodium soy sauce
- 2 tbsp Mushroom soaking water unsalted stock, or water
- 1 –2 tbsp Vegetable oil
- 4 Dried black mushrooms soaked 25–30 minutes in hot water, drained, stemmed, and sliced (or use fresh mushrooms)
- 1 Green bell pepper seeded and cut into 1-inch squares
- 75 g Sliced canned bamboo shoots
- 2 large Cloves garlic crushed
Instructies
- Start by preparing rice if desired, and place all ingredients within easy reach of the stove.
- In a large mixing bowl, sprinkle the chicken pieces with cornstarch, ensuring they are lightly and evenly coated.
- Then, thoroughly coat the pieces with the lightly beaten egg white.
- In a small bowl, combine the brown bean sauce, Chinese rice wine (or sherry), soy sauce, and mushroom soaking water (or stock/water) to create the sauce.
- Set aside.
- Heat a nonstick wok or skillet over high heat.
- Add half of the vegetable oil and rotate the wok to coat the sides.
- Stir-fry the soaked or fresh mushrooms for about 2 minutes.
- Add the green bell pepper and bamboo shoots, and stir-fry for another minute.
- Remove from the wok and set aside.
- Reheat the wok over high heat and add the remaining oil.
- Stir-fry the crushed garlic for about 3–4 seconds until fragrant.
- Add the chicken pieces and stir-fry for about 2 minutes, or until the chicken begins to brown.
- Stir in the prepared sauce and mix well.
- Return the green pepper and bamboo shoots to the wok, stirring and tossing for about 1 minute or until heated through.
- Serve hot with rice.
Notes / Tips / Wine Advice:
Pair with a medium-bodied Chardonnay or a light Sauvignon Blanc.
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Nutritional Information
Calories: 310 kcal | Carbohydrates: 15 g | Protein: 25 g | Fat: 15 g | Fiber: 1 g | Sugar: 3 g
