Low Cal Crispy Chicken in Black Bean Sauce
Low Cal Crispy Chicken in Black Bean Sauce
Ingredients
- 200 g chicken breast
- 1 green pepper
- 1/2 onion
- 2 cloves garlic
- 2 tablespoons light soy sauce
- 100 g black bean sauce
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion powder
- 20 g cornflour
- as needed spray oil
- to taste salt
- to taste pepper
- for serving rice
Instructions
- 1
Cut the 200g of chicken breast into 1-inch cubes.
⏱️ 3 min
- 2
Place the cubed chicken into a bowl. Add 2 tablespoons of light soy sauce, 1/2 teaspoon of garlic granules, 1/2 teaspoon of onion powder, and 20g of cornflour. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 3
Lightly spray an air fryer basket with oil. Transfer the marinated chicken to the air fryer. Cook at 180°C for 15 minutes, shaking the basket halfway through to ensure even crisping.
⏱️ 15 min•🌡️ 180
- 4
While the chicken is cooking, chop 1 green pepper into bite-sized pieces, dice 1/2 onion, and mince 2 cloves of garlic.
⏱️ 5 min
- 5
Spray a large pan or wok with oil. Add the chopped onion, chopped green pepper, and minced garlic to the pan. Stir-fry for 3 minutes over medium-high heat until the vegetables are slightly softened.
⏱️ 3 min
- 6
Add 100g of black bean sauce to the pan with the vegetables. Stir-fry to combine all ingredients well.
⏱️ 2 min
- 7
Once the chicken is cooked and crispy from the air fryer, add it to the pan with the vegetables and black bean sauce. Mix everything well to ensure the chicken is thoroughly coated in the sauce. Season with salt and pepper to taste.
⏱️ 2 min
- 8
Serve the crispy chicken in black bean sauce hot, preferably with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Low Cal Crispy Chicken in Black Bean Sauce
- 200 g chicken breast
- 1 green pepper
- 1/2 onion
- 2 cloves garlic
- 2 tablespoons light soy sauce
- 100 g black bean sauce
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion powder
- 20 g cornflour
- as needed spray oil
- to taste salt
- to taste pepper
- for serving rice
Instructions
- 1
Cut the 200g of chicken breast into 1-inch cubes.
⏱️ 3 min - 2
Place the cubed chicken into a bowl. Add 2 tablespoons of light soy sauce, 1/2 teaspoon of garlic granules, 1/2 teaspoon of onion powder, and 20g of cornflour. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 3
Lightly spray an air fryer basket with oil. Transfer the marinated chicken to the air fryer. Cook at 180°C for 15 minutes, shaking the basket halfway through to ensure even crisping.
⏱️ 15 min•🌡️ 180 - 4
While the chicken is cooking, chop 1 green pepper into bite-sized pieces, dice 1/2 onion, and mince 2 cloves of garlic.
⏱️ 5 min - 5
Spray a large pan or wok with oil. Add the chopped onion, chopped green pepper, and minced garlic to the pan. Stir-fry for 3 minutes over medium-high heat until the vegetables are slightly softened.
⏱️ 3 min - 6
Add 100g of black bean sauce to the pan with the vegetables. Stir-fry to combine all ingredients well.
⏱️ 2 min - 7
Once the chicken is cooked and crispy from the air fryer, add it to the pan with the vegetables and black bean sauce. Mix everything well to ensure the chicken is thoroughly coated in the sauce. Season with salt and pepper to taste.
⏱️ 2 min - 8
Serve the crispy chicken in black bean sauce hot, preferably with steamed rice.