Chicken stir-fry with black bean sauce
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Chinese broccoli (gai lan)
1 bunch(es), (Chinese broccoli), chopped
Broccolini
1 bunch(es), cut into thirds
Canola oil
2 tsp
Fresh ginger
1 tbs, (4cm piece), cut into matchsticks
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, thinly sliced
Skinless chicken breast
500 g, thinly sliced
Mushrooms
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
Instructions
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.
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