Delicious Chindian Peanut Chicken

The Pepper Cook
June 22, 2020
227
@thepeppercook

A delicious favourite in our house and quick and healthy, this chicken is half-Chinese in its nature and half-Indian; that's where you get Chindian!Black bean sauce forms its base, but the chilies, black pepper, and fresh coriander are definitely what makes it yum!Perfect for kids when served on a tortilla or rice pancake!

2-4 people with tortillas or rice pancakes
Marinade:
3 halves boneless chicken breast about 300g ( , cubed )
1 tablespoon light soya sauce
2 teaspoons sugar
1/2 teaspoon red chili powder or crushed chilies ( or to taste )
1/4 teaspoon black pepper ( freshly ground )
salt to taste
For Sauce:
2 tablespoons ready black bean sauce
1/2 teaspoon vinegar
Stir-fry:
8 cloves garlic ( minced )
1/2 cup bok choy ( thinly sliced keep leaves and stalk separate )
1/2 cup Chinese cabbage ( thinly sliced )
1 green onion ( thinly sliced in rings )
3-4 tablespoons fresh coriander cilantro
1/4 cup roasted peanuts ( lightly crushed )
1/4 teaspoon salt
2 teaspoons peanut oil or vegetable oil

Combine chicken breast, with soya sauce, sugar, red chili powder and black pepper in a bowl. Mix well and set aside.

Chop and prepare vegetables and herbs.

Heat 2 tablespoons oil in a large...


See the full directions on my site
Nutritions

Calories
590

Sodium
936mg
39% DV

Fat
24g
37% DV

Protein
18g
37% DV

Carbs
57g
19% DV

Fiber
11g
47% DV