Chicken with Black Bean Sauce Recipe
A quick stir fry fakeaway is always welcome, and this super quick chicken stir fry recipe is a fantastic frugal alternative to delivery!
Servings 2 Servings
Calories 430kcal
Ingredients
- 300 g Boneless Chicken Thigh 10oz
- 1 teaspoon Cornflour
- 1 tablespoon Light Soy Sauce
- 2 tablespoon Rice Wine
- ½ teaspoon Sugar
- 1 Small Onion 75g
- 1 Small Green Pepper 125-150g
- 1 Small Carrot 75g
- 2 Garlic Cloves
- 1 Red Chilli Pepper
- 3 tablespoon Black Bean Sauce
- 1 tablespoon Oyster Sauce
- 1½ tablespoon Water
- 1 tablespoon Cooking Oil
- Spring Onions for Garnish
Instructions
- Cut the chicken thighs into slices 5-6mm (¼") thick and across the thigh.
- Mix the soy sauce, rice wine, sugar and cornflour and add the sliced chicken. Mix well and set aside.
- Top and tail the onion and cut it into 8 wedges.
- Deseed the pepper and cut it into strips 2-3mm (⅛") wide and 3-4cm (1¼-1¾") long.
- Cut the carrot into batons 2-3mm (⅛") in profile and 3-4cm (1¼-1¾") long.
- Peel the garlic cloves and slice them as finely as you can.
- Cut the chilli pepper in half lengthways, deseed and then cut into batons as finely as you can.
- Mix the black bean sauce, oyster sauce and water and set aside.
- Just before you begin to cook, remove the chicken from the marinade.
- Heat a wok over high heat, and when shimmering, add the cooking oil. Add the garlic, chilli, onions, carrots and pepper and stir fry over a fierce heat for 2 minutes.
- Throw in the chicken and stir fry for 2-3 minutes
- Finally, add in the sauce and reserved marinade and cook for a final 1-2 minutes
Video
Notes
Garnish with lots of sliced spring onions.
Nutrition
Serving: 1 | Calories: 430kcal | Carbohydrates: 17g | Protein: 39g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 183mg | Sodium: 1200mg | Fiber: 3g | Sugar: 7g
