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Chicken and black bean stir-fry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Family-friendly, quick and easy chicken stir fry for busy weeknights.
Ingredients:
  • 27.60 gm vegetable oil
  • 500g Free Range Chicken mince
  • 3cm piece fresh ginger, finely grated
  • 2 eschalots, thinly sliced
  • 82.50 ml water chestnuts, finely chopped
  • 175g sugar snap peas, halved
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 80.63 gm black bean sauce
  • Cooked soba noodles, to serve
  • Steamed Asian greens, to serve
  • Sliced green onions, to garnish
  • Sliced red chilli, to garnish
Instructions:
  • Preheat a wok over high heat and add 1 tablespoon of oil, swirling to coat. Stir fry the chicken mince with a wooden spoon until browned, about 1 to 2 minutes. Transfer to a plate and keep warm.
  • Pour the rest of the oil into the wok, swirling it to evenly coat the surface. Toss in the ginger and eschallots, stirring constantly for 1 to 2 minutes until aromatic. Introduce the water chestnuts, sugar snaps, and asparagus, then stir-fry for another 1 to 2 minutes. Reintroduce the chicken along with the black bean sauce, stir-frying for an additional 1 to 2 minutes until everything is heated through.
  • Top the tender chicken with a flavorful mix of soba noodles and fresh Asian greens, and finish with a vibrant garnish of green onion and spicy chili.

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