Name: Black bean chicken stir-fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram chicken breast fillets, thinly sliced; 1 1/2 tablespoon vegetable or peanut oil; 1 red onion, cut into wedges; 2 carrots, peeled, cut into matchsticks; 2 teaspoon bought crushed ginger; 1 teaspoon bought crushed garlic; 150 gram snow peas, halved diagonally; 1/2 cup black bean sauce; 3 cup cooked long-grain white rice

Ingredients

500 gram chicken breast fillets, thinly sliced

1 1/2 tablespoon vegetable or peanut oil

1 red onion, cut into wedges

2 carrots, peeled, cut into matchsticks

2 teaspoon bought crushed ginger

1 teaspoon bought crushed garlic

150 gram snow peas, halved diagonally

1/2 cup black bean sauce

3 cup cooked long-grain white rice

Method

1.Heat a wok or large frying pan over high heat. Combine chicken and 1 tablespoon of the oil in a bowl. Stir-fry chicken, in batches, for 3 minutes or until browned and cooked. Transfer to a heatproof bowl. Cover to keep warm.

2.Reheat wok over high heat. Add remaining oil; swirl to coat. Add onion; stir-fry for 2 minutes. Add carrot, ginger and garlic; stir-fry for 3 minutes or until tender. Add snow peas and 2 tablespoons water; stir-fry for 1 minute or until tender. Return chicken to wok. Add sauce; stir-fry for 2 minutes or until heated. Serve with rice.

Prepare all the ingredients before you start stir-frying. Vegetarian: Use chopped tofu instead of chicken. Cooking time and price will vary. Try sweet chilli sauce or satay sauce instead of black bean. Add some cashews with the black bean sauce. Price will vary. Serve with cooked noodles instead of rice.
Note

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Ingredients

Method

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