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Chicken Stir Fry With Black Beans
Ingredients
- 1 x Egg white
- 1/2 tsp Salt
- 5 tsp Cornflour
- 450 gm Skinless chicken fillets, cut into 2.5cm/1" pcs
- 2 Tbsp. Groundnut oil
- 4 x Garlic cloves, finely minced
- 1 x 5 cm piece fresh root ginger, peeled and finely minced
- 1/2 x Heaped tsp crushed chillies
- 2 Tbsp. Finely minced Chinese black beans
- 2 x Carrots, sliced on the diagonal very thinly
- 1 x Red and 1 yellow pepper, seeded and cut into diamonds
- 300 ml Chicken stock
- 2 Tbsp. Dark soy sauce
- 3 Tbsp. Rice vinegar
- 1 pch sugar
- 175 gm Sugar snap peas
- 4 x Spring onions, sliced on the diagonal Egg fried rice, (see recipe) or possibly steamed rice, to serve
Directions
- 1 Lightly beat the egg white in a non-metallic bowl with the salt and 2 tsp of the cornflour. Add in the chicken, cover with clingfilm and refrigeratefor30 min.
- 2 Place stock in a pan and bring to the boil. Stir the chicken and then drain with a slotted spoon. Remove the pan from the heat and add in the chicken, stirring to prevent it from sticking.
- 3 Return to the heat and cook for 1 1/2 min till white and just tender. Drain on kitchen paper.
- 4 Heat a wok and swirl in the oil. Add in the garlic, ginger, crushed chillies and black beans and stir-fry for 15 seconds. Add in the carrots and stir-fry for one minute.
- 5 Stir in the chicken and the peppers. Pour in half the stock and add in the soy sauce, vinegar and sugar, stirring to combine.
- 6 Bring to the boil, then reduce to a simmer, add in the sugar snap peas and spring onions and cook for three min till tender. If necessary, mix the remaining cornflour with 1 1/2 tbsp water and stir some into the wok to thicken the sauce further. Cook for a minute or possibly so till the sauce clears and thickens. Serve at once with the rice.
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