Stir Fried Chicken with Black Bean Sauce

A quick and popular midweek stir-fry featuring chicken, peppers, and onions in a savory black bean sauce.

Chicken Quick Main Course High Protein Stir-Fry

Estimated Nutrition

Calories

338.1

kcal / serving

1352.4 kcal total

Carbs

16.1g

per serving

64.2 g total

Fat

15.1g

per serving

60.5 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

CondimentsSauces

Black Bean Sauce

from jar

Liquids

Dry Sherry

Water

Meat

piece

Chicken Breast

skinned and sliced into long strips

NutsSeeds

clove

Garlic

crushed

Coriander

chopped fresh

OilsFats

Sunflower Oil

Vegetables

piece

Red Onion

thinly sliced

piece

Red Pepper

seeds removed, sliced

piece

Red Finger Chilli

seeded and finely sliced on the diagonal

piece

Spring Onion

cut into 4cm slices

Method

Pour the sauce into the wok and heat until the liquid thickens slightly.

Whisk cornflour, black bean sauce, sherry, and 75ml water in a small bowl until combined.

Stir in spring onions and cook for one additional minute.

Add garlic, chilli, and chicken, then cook over high heat for 6 minutes until tender.

Heat sunflower oil in a large wok and stir fry the red onion and pepper for 2 minutes.

Serve the stir-fry immediately with rice.