Chicken & aubergine in black bean sauce
9
Points®
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 teaspoon(s)
Chicken breast, skinless, raw
600 g
Aubergine
350 g
Garlic
4 clove(s)
Root Ginger
2 teaspoon(s)
Chilli flakes
½ teaspoon(s), level
Chicken stock cube(s)
1 cube(s)
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)
Cornflour
1 tablespoon(s), level
Sesame Seeds
1 tablespoon(s)
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.
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