Chicken stir fry with vegetables and black beans

Chicken stir fry with vegetables and black beansVery quick, healthy and easy Chinese-style chicken stir fry dish, with warm flavours of garlic and ginger, a hint of chilli and the delicious, savoury saltiness of black beans. Perfect for a mid-week meal.

In this recipe I used green beans, peppers and carrot for the vegetables, but one of the great things about stir fries is that you can use (almost) any veg you have to hand.

For best results, leave the chicken to marinade for a while before cooking.

Print Recipe
Chicken stir fry with vegetables and black beans
A simple, quick stir fry. Perfect for a mid-week meal.
Chicken stir fry with vegetables and black beans
Course Main Dish
Cuisine Chinese
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Chicken stir fry with vegetables and black beans
Instructions
For the marinade
  1. place the chopped chicken, cornflour, rice wine, fish sauce, sugar and light soy sauce in a bowl, mix well and set aside to marinate for at least 15 minutes
To cook the stir fry
  1. heat a wok (or deep frying pan) over a high heat and add half the groundnut oil
  2. add the carrot, bell peppers and green beans, stiry fry for 3-4 minutes and then set aside
  3. reheat the wok and add the remaining groundnut oil
  4. add the garlic, ginger and chilli and stir fry for about 10 seconds
  5. add the chicken and its marinade and stir fry for 4-5 minutes until the chicken is browned and almost cooked through
  6. add the chopped black beans and dark soy sauce and re-add the vegetables
  7. reduce the heat to a medium heat and stir fry for a further 2-3 minutes
  8. add the sesame oil and spring onions, stirring them in
  9. serve with plain, boiled or steamed rice, or with noodles

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