Chicken in black bean sauce
When you’re wanting a Chinese takeaway but, don’t want to buy one! This chicken in black bean sauce is so quick to make and is very tasty!
What goes well alongside this chicken dish?
If I’m cooking this in place of a takeaway, I like to cook a feast so will cook a chow mein, plain boiled rice, crispy seaweed and add some shop bought prawn crackers. Everything goes so well together.
Chicken in black bean sauce
Ingredients
- 2 tbsp vegetable oil
- 1 onion sliced
- 1 red pepper, deseeded and sliced
- 1 orange pepper, deseeded and sliced
- 1 tsp garlic paste
- 2 red chilli peppers, seeded and finely sliced
- 4 chicken breasts, sliced into thin strips
- 4 spring onions, cut into 3cm slices
- 1 tsp cornflour
- 120 g black bean sauce 2
- 2 tbsp sherry
- 100 ml water
Instructions
- Make the sauce. Place the cornflour in a small bowl, add a little water to form a paste, then gradually add the remaining water, along with black bean sauce and sherry. Mix well and set aside.
- Heat the sunflower oil in a large frying pan, over a medium heat add the onion and peppers and fry for a couple of mins.
- Add the garlic, chilli and chicken and cook for about 5-8 mins until cooked and tender, then add the spring onions.
- Add the sauce to the pan and allow to thicken a little.
- Serve alongside some plain boiled rice, chow mein and crispy seaweed.