Stir-fried chicken with black bean sauce

Method

1. In a bowl, mix the soy sauce, rice wine or dry sherry, salt, sugar, sesame oil and cornflour together with the chicken.

2. Heat a wok or large frying pan over high heat until it is hot. Add in the groundnut oil, and when it is very hot and slightly smoking, add in the chicken. Stir-fry for 2 minutes.

3. Add the ginger, garlic, shallots, 1½ tbsp of spring onions and black beans and stir-fry for 2 minutes.

4. Add in the stock. Bring the mixture to the boil and then reduce the heat.

5. Cover the wok or pan and simmer for 3 minutes or until the chicken is cooked through. Sprinkle with the remaining spring onion before serving. This dish can be cooked ahead of time and re-heated, and it is also delicious served cold.

Comments                        add a comment

Be the first to add a comment...

Ingredients

450g boneless chicken breasts, cut into 5cm chunks
1 tbsp light Soy sauce
1½ tbsp rice wine
½ tsp Salt
1 tsp Sugar
1 tsp Sesame oil
2 tsp cornflour
2 tbsp groundnut oil
1 tbsp fresh ginger root, finely chopped
1½ tbsp Garlic, roughly chopped
2 tbsp Shallots, finely chopped
3½ tbsp Spring onions, finely chopped
2½ tbsp black beans, coarsely chopped
150ml fresh chicken stock, (home-made or shop-bought)

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs
Great discounts on cookware