Chicken in black bean sauce
Stir‑fried chicken coated in a glossy black bean sauce with peppers and onions, creating a colourful, savoury dish full of shine, texture and bold Chinese flavour
Equipment
- Large frying pan / Wok
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 packs
- 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.