September 11, 2006

Diced Chicken and Peppers with Salted Black Beans

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I'm tired of tofu and seitan so for tonight I made my favorite Chinese stir fry, diced chicken and peppers with salted black beans (tausi in Filipino). This is perhaps the easiest dish to prepare.

Diced Chicken with Sweet Peppers and Salted Black Beans
½ pound boneless skinless white or dark chicken pieces
¼ teaspoon sea salt
1 egg white
1 tablespoon cornstarch
3 tablespoons light olive oil
1 each red and green bell pepper, diced
3 tablespoons salted black beans
4 pieces spring onions
½ tablespoons finely minced fresh ginger
1 tablespoon cornstarch
  • Dice the chicken and place in a bowl. Mix in salt, egg white, and cornstarch, set aside. Heat a wok or a large non-stick pan on high, add the and stir fry chicken for 4 to 5 minutes until slightly colored, transfer to a dish. In the same pan, add the remaining oil and when hot, saute ginger, spring onions, and peppers for 2 minutes, put the chicken back in the wok or pan and stir fry for 1 to 2 minutes, add the black beans and stir fry for another minute. Voila! Healthy, tasty, very easy. Perfect with steamed Japanese short grain rice.


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