Chicken and black bean stir-fry

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves2
  • DifficultyEasy
1 tbsp groundnut oil
1 tbsp cornflour blended with 2 tbsps cold water
1 tbsp light soy sauce
200ml vegetable stock
2 green peppers, deseeded and cut into chunks
1 tbsp Shaohsing rice wine or dry sherry
450g skinless chicken breast, sliced
1 tbsp yellow bean paste
1 tbsp fermented salted black beans, washed and crushed
1 birds eye chilli, deseeded and chopped
1 medium red chilli, deseeded and chopped
1 tbsp freshly grated root ginger
5 garlic cloves, finely chopped
Steamed jasmine rice or egg-fried rice to serve

1. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Then add the fermented black beans and yellow bean paste and stir quickly.

2. Add the chicken slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to turn opaque, add the rice wine or sherry.

3. Add the green peppers and stir-fry for 1 minute, then add the stock and bring to the boil. Season with the soy sauce, then add the blended cornflour and stir to thicken. Serve with jasmine rice or egg-fried rice.

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