Chicken in Black bean sauce- By Kasia

Dinner Savoury


Serves: 4-6 portions


  • 245g broccoli
  • 550g chicken breast
  • 7g garlic
  • 155g mangetout
  • 4 shallots (or 1 large onion)
  • 1 carrot
  • 1 tbsp vegetable oil
  • 200ml chicken stock

For the black bean sauce:

  • 140g black beans (drained)
  • 1.5 tbsp GF soy sauce
  • 1 tbsp sweet chilli sauce (or hot sauce if you prefer)
  • 1 tbsp brown sugar

To serve:

  • 250g rice noodle


  1. Finely dice the onion, cut the chicken breast into small chunks and cut the broccoli into bite-sized pieces. Wash and peel the carrot then cut into ribbons/strips.
  2. Heat 1tbsp oil in a wok on high heat
  3. Brown the onions in the heated wok for 2-3 minutes (stirring constantly) on a medium heat
  4. Add the rest of the stir fry vegetables to the wok and continually stir on a medium heat
  5. To make the black bean sauce, add all of the ingredients to a food processor and pulse until blended into a thick but smooth paste
  6. In a pre-heated skillet, seal the chicken pieces on a medium heat
  7. Once the chicken is sealed, add the chicken stock to the skillet
  8. Add the black bean sauce to the vegetable wok and stir in
  9. Add the chicken and stock to the vegetable wok and stir until stock reduces (4-5 minutes on high heat)
  10. Whilst the stock is reducing, boil water in a pan and add the noodles into the boiling water (cook until softened)
  11. Drain the water from the noodles
  12. To serve, place the noodles onto a plate and then a generous helping of stir fry onto of the noodles
  13. Optional: add extra soy sauce to dish after plating (to taste)

Check out more of Kasia's delicious recipes at:

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