Skip to main contentSkip to footer
Join now
Join now
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Chicken & aubergine in black bean sauce by WW

Chicken & aubergine in black bean sauce

9
8
8
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
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.

Ingredients

Rice Noodles, dry

200 g

Vegetable Oil

2 teaspoons

Chicken breast, skinless, raw

600 g

Aubergine

350 g, baby aubergine

Garlic

4 clove(s)

Root Ginger

2 teaspoons

Chilli flakes

½ teaspoons, level

Chicken stock cube(s)

1 cube(s), 180 ml

Sainsbury's Black Bean Stir Fry Sauce

1 half a pack, prepared as instructed

Red pepper(s)

1 medium

Spring Onions

5 medium

Amoy Light Soy Sauce

2 tablespoons

Rice Wine Vinegar

1 tablespoons

Cornflour

1 tablespoons, level

Sesame Seeds

1 tablespoons

Instructions

  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.

Notes

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

You might like