Chicken with Black Bean Sauce

Chicken with Black Bean Sauce Recipe
Randy Mayor; Bob Gager
Look for black bean sauce in the Asian section of the supermarket. Serve with rice stick noodles.

Yield:

4 servings (serving size: about 3 ounces chicken and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 27 %
Fat 7.6 g
Satfat 1.3 g
Monofat 1.9 g
Polyfat 3.6 g
Protein 28.1 g
Carbohydrate 17.1 g
Fiber 0.7 g
Cholesterol 66 mg
Iron 1.2 mg
Sodium 476 mg
Calcium 28 mg

Ingredients

1 1/2 tablespoons vegetable oil, divided
1 cup fresh orange juice
1/4 cup black bean sauce
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon bottled minced garlic
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/2 cup panko (Japanese) breadcrumbs

Preparation

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Combine orange juice and the next 6 ingredients (through pepper), stirring with a whisk.

Sprinkle chicken with salt. Dredge chicken in breadcrumbs. Add half of chicken to pan; cook 2 minutes on each side or until done. Repeat the procedure with remaining 1 1/2 teaspoons oil and chicken. Remove from pan. Add orange juice mixture to pan, and bring to a boil. Cook for 1 minute, stirring constantly. Serve the sauce over chicken.

Note:

November 2004
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