Chicken stir-fry with black bean sauce
1 bunch(es), (Chinese broccoli), chopped
1 bunch(es), cut into thirds
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
1 medium, thinly sliced
black bean stir-fry sauce
2 individual, thinly sliced
roasted cashew nuts
2 tbs, unsalted variety, chopped
- Boil, steam or microwave gai lan and broccolini until just tender. Drain.
- 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.
- 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.