Photo of Chicken & aubergine in black bean sauce by WW

Chicken & aubergine in black bean sauce

Points® value
Total Time
40 min
15 min
25 min
Tender chicken and aubergines are stir-fried with black bean sauce and served with rice noodles in this easy dish that’s packed with Asian flavours.


Rice Noodles, dry

200 g

Vegetable Oil

2 teaspoon(s)

Chicken breast, skinless, raw

600 g


350 g, baby aubergine


4 clove(s)

Root Ginger

2 teaspoon(s)

Chilli flakes

½ teaspoon(s), level

Chicken stock cube(s)

1 cube(s), 180 ml

Sainsbury's Inspired to Cook Black Bean Stir Fry Sauce

1 pack(s), cooked as per pack

Red pepper

1 medium

Spring Onions

5 medium

Amoy Light Soy Sauce

2 tablespoon(s)

Rice Wine Vinegar

1 tablespoon(s)


1 tablespoon(s), level

Sesame Seeds

1 tablespoon(s)


  1. Cook the rice noodles to pack instructions, then drain well and set aside.
  2. Meanwhile, heat half the oil in a large nonstick wok or frying pan set over a high heat. Add half the chicken and stir-fry for 3-5 minutes, until browned all over. Transfer to a large bowl, then repeat with the remaining oil and chicken.
  3. Add the aubergine to the wok and stir-fry for 3 minutes, adding a splash of water if it starts to stick, then add the garlic, ginger and chilli flakes and stir-fry for a further 1 minute. In a small bowl, combine the stock and black bean sauce, then add the mixture to the wok. Stir-fry for 5 minutes, until the aubergine is tender, then add the pepper and spring onions and toss to combine. Return the chicken to the wok and stir-fry for 1-2 minutes.
  4. In a small bowl, whisk together the soy sauce, vinegar and cornflour, then add the mixture to the work and stir-fry for 2 minutes until the sauce has thickened and the chicken is cooked through.
  5. Divide the noodles between bowls, top with the stir-fry and serve garnished with the sesame seeds.


If you can’t find baby aubergines, just use regular ones, cut into large chunks.