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Black Bean and Garlic Chicken Stir-Fry

Black Bean and Garlic Chicken Stir-Fry

Brought to you by: OcadoLife
    4 serving
5.0 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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  • 3 tsp light soy sauce
  • 3 tsp cornflour
  • 2 tsp vegetable oil, plus 1 tbsp
  • 500g chicken breast fillets, sliced across the grain into strips
  • 2 tbsp black bean and garlic sauce
  • 1 tbsp shaoxing rice wine
  • 1½ tbsp caster sugar
  • 3 cm piece of ginger, peeled and julienned
  • 5 garlic cloves
  • 5 salad onions, cut into 3-4cm pieces
  • ½ onion, cut into bite-sized pieces
  • 2 mixed peppers, cut into bite-sized pieces
  • 300g steamed white rice, such as long-grain or jasmine, to serve (optional)


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.

Tips or serving suggestions

Marinating time: 30 mins

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