Ingredients
Method
1.Spray a wok with cooking oil spray; heat on high. Stir-fry chicken, in batches, 3 minutes or until browned and cooked through. Remove from wok.
2.Stir-fry vegetables and water chestnuts 2 minutes, until just tender. Stir in black bean sauce and 1/4 cup water. Bring to the boil. Simmer 3 minutes, until vegetables are tender.
3.Return chicken to wok; stir-fry 1 minute, until heated through. Serve with coriander.
You can use a tablespoon of oil to cook the chicken. The fat content will go up, but the recipe will the recipe will still be low fat.
Note