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.

Serves 2


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

Cook 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. 

Cook stir-fry 
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.

To serve
Plate bowls with rice and top with stir-fry.  


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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April 01, 2017 by Timothy Ryder
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