chicken with black bean sauce

Preparation time 15 minutes Cooking time 15 minutes low-calorie cooking spray 1 red onion, thinly sliced 2 red peppers, cored, deseeded and thinly sliced 2 garlic cloves, crushed 2 red chillies, deseeded and finely chopped 4 skinless chicken breast fillets, about 150-175g each, thinly sliced 6 spring onions, diagonally sliced into3.5 cm(11/2 inch)pieces 2 teaspoons cornflour 6 tablespoons black bean sauce 2 tablespoons Shaoxing rice wine 100 ml chicken or beef stock, cooled Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the red onion and red peppers and stir-fry for 1-2 minutes.

Add the garlic, chillies and chicken to pan and stir-fry- over very high heat for about5-6 minutes or until the chicken is sealed and tender. Add the spring onions and stir-fry for a further minute.

Mix the cornflour with the black bean sauce, rice wine and stock in a small bowl until smooth. Stir into the pan and cook, stirring constantly, for about 2-3 minutes until the mixture has thickened slightly.

Serve with boiled or steamed rice.

For prawns with spring onion black bean, follow the recipe for Chicken with Black Bean Sauce, re-placing the chicken with 625 g large raw peeled king or tiger prawns. When the dish is cooked, remove the pan from the heat and stir in small handful of finely chopped coriander leaves.

qingquang

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