Chicken in black bean sauce is a perennial favourite at Chinese restaurants around the world. This recipe uses free range chicken breasts, green capsicum and onion to create a classic combination. Served with steamed rice.
30 Minutes. A delicious chicken stir-fry.
2 x 180g Australian free range chicken breast
2 tablespoons Black bean & garlic paste
1 brown onion
1 green capsicum
1 cup long grain rice
Using absorption method, cook rice. Place in saucepan with 2 cups of cold water. Bring to the boil until liquid has completely absorbed. Cover pot with lid, remove from heat and set aside, minimum of 15 minutes.
Prepare chicken & veg
Cut chicken into bite sized cubes. Peel onion and cut into small bite sized cubes. Deseed capsicum then cut into small bite sized cubes.
In a large fry pan or wok, add a good drizzle of olive oil and bring to high heat. Add chicken and stir-fry for 2 – 3 minutes. Lightly brown but don’t cook through. Remove from pan and set aside. Bring the same pan back to high heat with a drizzle of olive oil. Stir-fry the onion and capsicum for 3 minutes until the onion begins to soften. Return the chicken to the pan with the black bean sauce and a splash of water. Stir-fry for 2 minutes. Remove from heat.
Plate bowls with rice and top with stir-fry.
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