Black Bean and Garlic Chicken Stir-Fry
By OcadoLife
Published on 05 January 2023
This Black Bean and Garlic Chicken Stir-Fry is by Australian chef Rosheen Kaul, who draws on her varied culinary heritage to create innovative dishes. A speedy and fresh version of a Chinese takeaway favourite, the recipe uses a technique known as ‘velveting’, where the chicken is coated in a protective oil-and-cornflour marinade before frying, resulting in silky, tender meat. Complete your fakeaway with Rosheen’s Spinach and Prawn Spring Rolls. This is a high-protein recipe.Time and servings
15 minsTotal time
Serves 4250 kcal/serving
5 minsPrep time
10 minsCooking time
Ingredients
- 3 tsp of light soy sauce
- 3 tsp of cornflour
- 2 tsp of vegetable oil, plus 1 tbsp
- 500 g of chicken breast fillets, sliced across the grain into strips
- 2 tbsp of black bean and garlic sauce
- 1 tbsp of shaoxing rice wine
- 1.5 tbsp of caster sugar
- 3 cm of piece of ginger, peeled and julienned
- 5 garlic cloves
- 5 salad onions, cut into 3-4cm pieces
- 0.5 onion, cut into bite-sized pieces
- 2 mixed peppers, cut into bite-sized pieces
- 300 g of steamed white rice, such as long-grain or jasmine, to serve (optional)
Method
Step 1
Mix together the light soy sauce, cornflour and 2 tsp vegetable oil with 2 tbsp water, add the chicken and leave to marinate at room temperature for 30 mins.Step 2
In a bowl, use a fork to whisk the black bean and garlic sauce, shaoxing rice wine and caster sugar with 2 tbsp water, until the sugar is dissolved.Step 3
Heat a large frying pan or wok until very hot. Add the marinated chicken in a single layer and cook over a high heat for 1-2 mins, until starting to colour and crisp. Flip it over and repeat; remove to a plate.Step 4
In the same pan, heat 1tbsp oil until smoking. Add the ginger, garlic and onions; cook for a few mins until fragrant; add the chicken (and its juices) and peppers. Stir-fry over a high heat for 3 mins, or until the chicken is just cooked through. Pour in the sauce and toss for a couple of mins. Serve with rice, if liked.