Vegetable Chicken Stir-Fry with Beans

13 40 341
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Vegetable Chicken Stir-Fry with Beans
Health Rating


3 tbsp Black bean sauce
1 cup Broccoli florets
2 small Carrots (thinly sliced diagonally)
3 breast Chicken breast, skinless (boneless skinless, thinly sliced)
1 cup Chicken broth (stock)
1 tbsp Cornstarch (for sauce, alternative thickeners: arrowroot or barley flour)
3 tbsp Extra virgin olive oil
3 clove(s) Garlic (minced)
1 tbsp minced Ginger root (or 1 tsp ground ginger)
1 cup Green/yellow string beans, raw (chopped)
1 stalk(s) Green onion, scallion, ramp (thinly sliced, for sauce)
1 tbsp Apple cider vinegar (for sauce)
1 medium Yellow onion (chopped)


In bowl, whisk together chicken broth or water, black bean sauce, cornstarch (or arrowroot flour) and rice vinegar; set aside.

In large wok or skillet, heat 1 tbsp olive oil over high heat; stir-fry chicken, until ready, adding more oil if necessary. Using slotted spoon, transfer to bowl.

Add remaining olive oil, onion, garlic and ginger root to wok. Stir-fry over medium heat until fragrant, about 1 minute.

Add green beans, broccoli, carrots and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return all ingredients to pan. Pour in sauce; cook, stirring, until glossy and thickened, about 4 minutes.

Sprinkle with green onion, and enjoy!

Nutrition Facts

Per Portion

Calories 341
Calories from fat 128
Calories from saturated fat 20.5
Total Fat 14.2 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 8.7 g
Cholesterol 99 mg
Sodium 283 mg
Potassium 710 mg
Total Carbohydrate 12.7 g
Dietary Fiber 2.2 g
Sugars 3.3 g
Protein 41 g

Dietary servings

Per Portion

Meat 1.9
Vegetables 1.5

Energy sources