CHICKEN WITH BLACK BEAN SAUCE
Chicken with Black Bean Sauce is a simple, quick stir-fry that takes just 5 minutes to cook! Fermented black beans have such a unique umami favor that you're going to want to make this every week.
Provided by Judy
Categories Chicken and Poultry
Time 40m
Number Of Ingredients 16
Steps:
- Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
- Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
- Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!
Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 28 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 901 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND BLACK BEAN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
- Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
- Top each tortilla with beans, chicken, cabbage salad and sour cream.
CHICKEN CHILI WITH BLACK BEANS
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. -Jeanette Urbom, Louisburg, Kansas
Provided by Taste of Home
Time 35m
Yield 10 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
Nutrition Facts : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN WITH BLACK BEANS
Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households.
Provided by Siah
Categories World Cuisine Recipes Asian Malaysian
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
- Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 12.8 g, Cholesterol 65.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 1.1 g, Sodium 313.8 mg, Sugar 6.1 g
BLACK BEAN PITA POCKETS
"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.
Nutrition Facts : Calories 319 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 615mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein.
FIESTA CHICKEN AND BLACK BEANS
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- Divide chicken among serving plates; top with black bean mixture. Serve warm.
CHICKEN AND BLACK BEAN PITAS
This was great! It reminded me of Jack-in-the-Box pitas. I used frozen pre-cooked diced chicken from the grocery store. It worked fine. Also, if you have someone who doesn't like onions, onion powder is fine to substitute.
Provided by Chef corella
Categories Chicken Breast
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees.
- In a large skillet combine onions and garlic. Sauté over medium heat for 2 minutes. Add corn, beans and chicken and sauté for another 2 minutes.
- Drain mixture and cool slightly.
- In a large mixing bowl combine all ingredients except pitas. Mix well.
- Stuff pitas with mixture.
- Cook in preheated oven for 15-20 minutes.
- Serve with salsa and sour cream. MMMMM!
Nutrition Facts : Calories 546.8, Fat 17.8, SaturatedFat 9.5, Cholesterol 44.5, Sodium 600.5, Carbohydrate 71.6, Fiber 12.4, Sugar 2.6, Protein 27.3
ITALIAN CHICKEN PITAS
Add something tasty to your family's Italian dinner! Serve cheesy chicken pitas made with veggies - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add zucchini, carrot, onion, basil, oregano and pepper; stir-fry 2 to 3 minutes longer or until vegetables are crisp-tender. Stir in tomato.
- Cut pita breads in half to form pockets; fill with chicken mixture. Sprinkle with cheese.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 2 g, TransFat 0 g
BLACK BEAN PITAS
This delicious dish is inspired by a recipe from drfuhrman.com. It reminds us of bean dishes we have had in a Mexican restaurant. I've made a few changes and rewritten the instructions to simplify the preparation. The black bean mixture can also be used to fill a large corn tortilla wrap or served over shredded romaine lettuce for a warm salad. You can also layer the black beans with corn tortillas in an 8 inch square pan and bake 15 minutes in a 375 degree oven.
Provided by Anne Sainz
Categories Black Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine tomato sauce, balsamic vinegar, black beans, corn, chili powder, cumin, onion powder, cilantro and cayenne pepper. Set aside.
- Chop pepper, onion and mushrooms. Set aside.
- Coat large covered non-stick pot (at least 3 quarts) with oil. Add green pepper, onion and mushrooms. Cook over medium heat until tender, stirring frequently, adding small amounts of water as needed to prevent sticking.
- Stir in the tomato-bean mixture and simmer until heated through.
- Fill each pita half with about 1/8 of the bean mixture.
Nutrition Facts : Calories 299.1, Fat 2.5, SaturatedFat 0.4, Sodium 368.1, Carbohydrate 62.5, Fiber 5.9, Sugar 5.9, Protein 10.1
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