Thursday, April 14, 2011

Chicken with Black Bean Sauce

I love the combination of fresh ginger and sesame oil, so when I saw this recipe I knew it would be great for a quick week night meal that was also satisfying. Serve with a side of brown rice for a complete meal in no time.
  • 4 teaspoons Asian (ark) sesame oil
  • 1 lb skinless, boneless chicken breast, cut into strips
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 bunch of asparagus, cut into 2 inch pieces
  • 3 tablespoons black bean sauce with garlic
  1. Heat nonstick wok or large nonstick skillet over medium-high heat; when the pan is very hot, add 2 teaspoons oil. 
  2. Sprinkle chicken with 1/2 teaspoon salt and add to pan. Cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  3. Heat remaining 2 teaspoons of oil in pan. Add ginger and cook. stirring constantly, until fragrant, about 30 seconds.
  4. Add asparagus and 3 tablespoons of water; cook covered until asparagus is crisp and tender, about 4-5 minutes.
  5. Stir in black bean sauce and add chicken. Cook, stirring, until chicken is heater through.

Nutritional Information: 
Yields4 servings. Serving Size (1 1/4 cups) 5 Weight Watcher Points+ per serving.
198 cal, 8g fat, 6g carb, 3g fiber, 26g protein

Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

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