Here's our fusion of Chinese dishes where Kung Pao Chicken meets Chicken in Black Bean Sauce. We're using a little bit of heat from Kung Pao Chicken and taking the toasted cashews that work so well in a stir-fry and pairing them with the deep flavours of fermented black beans. You’ll be preparing a quick home-made egg fried rice, making this a great dish to whip up on Friday nights in place of a takeaway.

Cook our delicious Black Bean Chicken in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Black Bean Chicken. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Black Bean Paste pot, a Chilli Garlic Sauce pot and a Fried Rice Seasoning pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Black Bean Chicken in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Black Bean Paste
  • Chilli Garlic Sauce
  • Fried Rice Seasoning

Your shopping list:

2
small chicken breast fillets
 
2
peppers (any colours)
 
2
eggs
 
250g
pack microwave plain rice
 
cornflour
 
10g
butter
 
1
small onion
 
4
spring onions(optional)
 
Handful
of cashews(optional)
 
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Our 25 minute recipe

  • 1.

    "Velvet the chicken"

    Whisk 1 egg with 1 heaped tbsp cornflour in a bowl to make a paste, then add the chicken and toss to coat. 

  • 2.

    Start the stir-fry

    Heat some oil in a wide, non-stick pan over medium high heat. When hot, lift the chicken from the batter with tongs and fry in batches until golden, then remove from the pan.

    Add the peppers and 1 tbsp water to the pan and fry for 2 mins.

    Add the BLACK BEAN PASTE with 80ml water and stir well. Let it cook until it reduces by about half. 

  • 3.

    Return the chicken

    Stir in the CHILLI GARLIC SAUCE.

    Return the chicken to the pan and toss to coat in the sauce. Let it cook for 4-5 mins, or until the chicken is cooked through and the sauce has thickened slightly, then turn off the heat. Meanwhile, start step 4. 

  • 4.

    Make fried rice

    In a separate pan, fry the onion in a little oil and a knob of butter for 2 mins until translucent.

    Push the onion aside and crack the 2nd egg into the pan. Let it set a little bit then scramble and mix it in.

    Add the FRIED RICE SEASONING and the rice (no need to pre-cook it) and stir fry for 2 mins.

    Stir through the spring onions

  • 5.

    Serve!

    Serve the chicken over your fried rice, with some cashews sprinkled on top. 

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Black Bean Chicken Reviews

BASED ON 3253 reviews

Clare - Jun 15, 2019

Very easy to make & light & healthy. Will definitely have this one again!

Gill - Jun 13, 2019

Quite nice but a lot of work.

James - Jun 12, 2019

Super easy and really tasty.

Carol - Jun 11, 2019

Only ate this as we were so hungry! Extremely salty, I know black bean is salty but this was unpleasantly so. Also found it very messy to cook.

Christina - Jun 11, 2019

Absolutely loved it ....so easy and much nicer then takeaway

Andrea - Jun 11, 2019

My daughter said it tastes better than a takeaway ????

Nicholas - Jun 10, 2019

Too dry

Gracia - Jun 09, 2019

Tasty but a bit too salty and preparation a bit more involved than other recipes.

Sam - Jun 08, 2019

Very nice, the egg fried rice is fantastic

Francesca - Jun 08, 2019

Made this on a spur of the moment and amazingly had all the ingredients apart from spring onions. Really tasty. I thought it was a little salty. My husband said it was one of his favs.

Nicola - Jun 08, 2019

Loved it, another firm favourite

Abigail - Jun 08, 2019

Nice

Victoria - Jun 07, 2019

Very nice, my own version of a Chinese takeaway

Alexandra - Jun 06, 2019

Dry

Melanie - Jun 05, 2019

Lovely, a tastier version of my normal takeaway

Glynn - Jun 05, 2019

This was awesome!

Karyn - Jun 04, 2019

A bit footery but definitely seals the chicken and makes it moist. I would also have liked it to have more sauce but it was really tasty.

Pam - Jun 04, 2019

I used the egg white and cornflour to batter the chicken and the result was brilliant. Really tender and tasty. I think next time I will put a little more liquid in with the black bean.

Janet - Jun 02, 2019

Didn’t think this was up to the normal high standard. Didn’t really enjoy it

Laura - Jun 01, 2019

One of our favourites. Added peas to the rice after reading the reviews. Will be having again.

Chris - May 31, 2019

Definitely my wife’s favourite

Samantha - May 31, 2019

Absolutely loved it. Felt like I had a Chinese take away but without all the fat and salt. Will defo have that again, but might add a chilli for an extra kick !!!

Anne - May 31, 2019

Tasty. Nicer than from the takeaway. Wouldn’t have it again as there are other dishes we simply love.

Anna - May 31, 2019

Delicious

Leanne - May 31, 2019

This dish is amazing

Lauren - May 30, 2019

Too salty

Emma - May 27, 2019

Nice recipe used quorn instead of chicken. Was as nice as a takeaway

Teri - May 27, 2019

Took a bit longer than other dishes but tasted better than any takeaway.

Gina - May 23, 2019

Second time so yummy. Love it ! The velveting of the chicken gives it a lovely coating and ensures the chicken is moist. Served with prawn toast, wontons and spring rolls.

Robert - May 23, 2019

Was very nice and surprisingly very filling. Only gave it a 3 star as it’s not an adventurous/ new dish for me

kevin - May 22, 2019

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kevin - May 22, 2019

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kevin - May 22, 2019

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kevin - May 22, 2019

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kevin - May 22, 2019

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kevin - May 22, 2019

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kevin - May 22, 2019

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Claire - May 21, 2019

Delicious, much nicer than a take away!

Jenie - May 20, 2019

Bit of a faff but very tastey. Hubby said better than any Chinese we’ve had recently... added peas to egg fried rice and used chicken thighs.

Hannah - May 20, 2019

Good but a bit too salty

Carol - May 19, 2019

Excellent better than any takeaway

Sue - May 18, 2019

It's ok

Sara - May 18, 2019

My daughter said this is her favourite dish so far very tasty would definitely order again

Saba - May 18, 2019

Wow! Honestly beautiful and better than getting a takeaway! Not sure why everyone is complaining about the prep, I enjoyed it and didn't think it was that much at all! I pre-cooked my own rice so did some chopping to kill time while it cook and maybe that helped? I don't think the egg/cornflour mix added much, so I won't do that next time but I really enjoyed this dish!!!

Christine - May 18, 2019

Fiddly to cook

Nicki - May 18, 2019

It was tasty but a bit on the dry side for us. I’m not sure if I velveted the chicken properly!

Nicole - May 14, 2019

This was tasty but a bit of a faff to make.

Christina - May 14, 2019

I personally found the black bean taste too strong. It was also a lot of effort to make the meal.

Monica - May 14, 2019

Nice flavour but added more vegs as i found most of the dishes doesnt incl a lot of vegs. Found this one is more time consuming.

Kyra - May 14, 2019

Lovely dish, full of flavour!

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