Chicken n’ Veggies in Black Bean Sauce is not only unique in its existence but also in taste. The accumulation of the sauces brings out a delicious taste and the chicken and vegetables added to the dish keep your nutrition in check. A good treat for yourself when you want to have something delicious but also need to keep your calories in check.
Ingredients
- 250 Gm Boneless Chicken (Breast)
- 1 Tbsp Olive Oil (Figaro)
- 6-7 Minced Garlic
- 3 Green Chillies
- 1 Tsp Salt
- 2 Tbsp Corn-Starch
- 3 Tbsp Black Bean Sauce (Tokyo Drift)
- 1 Tbsp Red Chilli Sauce
- 1/2 Tsp Soya Sauce (Light)
- 1 Tbsp Oyster Sauce
- 1 Tsp Black Pepper Powder
- 2-3 Tbsp Olive Oil (Figaro)
- 1/2 Cup Mixed Bell Pepper
- 6-7 Button Mushrooms
- 1 Onion Chopped
- 1/4 Cup Zucchini
- 1/2 Cup Diced Carrot
- 1/2 Cup Broccoli Florets
- 1/2 Cup Baby Corn
- 6-7 Basil Leaves
Preparation
Prep: 20 minutes
Cooking: 25 minutes
- Cut the chicken into small dices or stripes (as per preference). Marinate it with salt, pepper, garlic and 1 Tbsp of corn-starch. Allow it to rest for 15 minutes and then boil the chicken pieces for 7-8 minutes.
- Take a pan and heat some olive oil. Add onion, garlic and green chillies and sauté for 5 mins on high heat. Add the other veggies and stir fry for 5 mins. Add salt and pepper as per preference.
- Add 400-500 ml of water and cook the veggies for 2-3 mins. Now add, Black Bean sauce, Red Chilli sauce, Soya sauce and Oyster sauce and cook till it gets a boil.
- Now add the boiled chicken and cook for 2 mins.
- Make a slurry with corn-starch and water and add to make a semi thick gravy.
- Garnish with fresh basil leaves and serve hot.
