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Chicken stir-fry with black bean sauce

Chicken stir-fry with black bean sauce

Total Time
30 min
20 min
10 min


Chinese broccoli (gai lan)

1 bunch(es), (Chinese broccoli), chopped


1 bunch(es), cut into thirds

Canola oil

2 tsp

Fresh ginger

1 tbs, (4cm piece), cut into matchsticks


2 clove(s), crushed

Fresh red chilli

1 whole, thinly sliced

Skinless chicken breast

500 g, thinly sliced


350 g, Asian mix variety, thickly sliced

Red capsicum

1 medium, thinly sliced

Black bean stir-fry sauce

250 g

Snow peas

150 g

Green shallot(s)

2 individual, thinly sliced

Unsalted roasted cashew nuts

2 tbs, unsalted variety, chopped


  1. Boil, steam or microwave gai lan and broccolini until just tender. Drain.
  2. Meanwhile, heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry ginger, garlic and half the chilli for 1 minute or until fragrant. Add half the chicken and stir-fry for 3–4 minutes or until almost cooked through. Transfer to a plate. Stir-fry remaining chicken. Return all chicken to wok with mushrooms and stir-fry for 2 minutes or until mushrooms are tender.
  3. Add Chinese broccoli, broccolini, capsicum, black bean sauce and snow peas, and stir-fry for 1 minute or until heated through. Serve sprinkled with shallots, remaining chilli and cashews.


SERVING SUGGESTION: Brown rice. TIPS: • You can use any combination of Asian mushrooms, such as oyster, shiitake, enoki and shimeji. • To toast cashews, toss them in a small non-stick frying pan over high heat for 1–2 minutes or until lightly toasted. • Black bean sauces come in a variety of strengths and consistencies and can be quite salty. If you haven’t used that brand before, add according to taste.