Chicken with brown bean sauce

Spread the love

Chicken with brown bean sauce

Chicken with brown bean sauce

Chicken with brown bean sauce.


  • 1/4 cup diced Chinese black mushrooms
  • 2 whole chicken breasts
  • 1 1/2 tablespoons brown bean sauce
  • 3/4 teaspoons light brown sugar
  • 1/3 cup dry sherry
  • 1 teaspoon dark soy sauce
  • 1/3 cup chicken stock
  • 2 tablespoons peanut oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced gingerroot
  • 1/4 cup diced bamboo shoots
  • 2 teaspoons cornstarch mixed with 1 tablespoon water


Soak the mushrooms in water until soft or about 30 minutes, and drain.  Cut off and discard the tough stems.  Dice the mushrooms into 1/4 inch squares.  Skin and bone the chicken breasts.  Dice into 1/4 inch cubes. Gently mash the brown bean sauce and combine with the sugar, sherry, soy sauce, and chicken stock.

Heat a wok or skillet over high heat until a drop of water inmediately sizzles into steam.  Add the oil, garlic, and gingerroot. Stir for 30 seconds or until garlic becomes pungent.  Add the chicken.  Stir-fry for 1 minutes.  Add the brown bean sauce mixture.  Lower heat to medium and stil for 1 minute.  Thicken with the cornstarch mixture.

Mushrooms are low in calories and fat and cholesterol-free, mushrooms contain a modest amount of fiber and over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc and a number of B vitamins such as folate. Mushrooms are also high in antioxidants like selenium and glutathione, or GSH, substances believed to protect cells from damage and reduce chronic disease and inflammation.

User Review
0 (0 votes)