Chicken with brown bean sauce

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.

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Chicken with brown bean sauce

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