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:

small chicken breast fillets
peppers (any colours)
pack microwave plain rice
small onion
spring onions(optional)
of cashews(optional)

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


Black Bean Chicken Reviews

BASED ON 1416 reviews

Traci - Dec 11, 2018

Not like one I've ordered from Chinese takeaways but still lovely

Suzanne - Dec 11, 2018

Very tasty

Donna - Dec 10, 2018


Lisa - Dec 09, 2018

Whole family love this dish

Niel - Dec 09, 2018

Spicy but loved it

Paul - Dec 07, 2018

A little salty

Rachael - Dec 07, 2018

Super simple super tasty

Beverley - Dec 05, 2018

Liked this one a lot especially the rice.

Cath - Dec 05, 2018

Absolutely delicious

Olivia - Dec 04, 2018

Great flavour but not enough sauce for us but will just increase the water next time.

Beki - Dec 04, 2018

Simple yet really good

Debbie - Dec 04, 2018

Better than a takeaway - quicker too

Kathryn - Dec 03, 2018

Made this with steak and enjoyed it.

Duncan - Dec 02, 2018

Really nice flavors, loved it, bit more of a faff to cook then some of the others.

Lynne - Dec 02, 2018

Why ring for a takeaway? This was quicker, healthier and tastier ????????

Heather - Nov 30, 2018

Lovely. Didn’t find it salty at all. Cheaper and healthier than a takeaway.

Della - Nov 30, 2018

Made a lot of washing up and it all stuck to the pan but was tasty

Deb - Nov 29, 2018

Great better than a take away

James - Nov 26, 2018

Delicious but very salty

Nicola - Nov 23, 2018

Lovely with cauliflower rice.

Caroline - Nov 21, 2018

Really salty, I won’t order again.

Pauline - Nov 20, 2018


Amie - Nov 20, 2018


Amie - Nov 20, 2018


Della - Nov 20, 2018

Every mouthful was delicious!

Charles - Nov 18, 2018

Amazing. Tastes like something from a great restaurant.

Lisa - Nov 17, 2018

Too salty! That’s all I could taste. Shame as it smelled great

Maggie - Nov 15, 2018

I found this one to be a lot of work but I guess it’s worth it coz it’s well yummy ???? will get it again but start the cooking much earlier

Rachel-Romaine - Nov 15, 2018

Yum! Would have again

Susan - Nov 15, 2018

One of the best I’ve had loved it

Ross - Nov 14, 2018

As close as you get to a takeaway

Christine - Nov 14, 2018

surprised how bland this was considering the spice rating

Kelly - Nov 13, 2018


Gareth - Nov 13, 2018

The best black bean we have ever had

Gareth - Nov 13, 2018

The best black bean we have ever had

Lukas - Nov 12, 2018

The chicken is delicious, the fried rice is not that special

Helen - Nov 12, 2018

The chicken was delicious; I didn’t make the rice dish.

Miriam - Nov 11, 2018

Very salty

Stacey - Nov 11, 2018

So easy and tasty

Kathryn - Nov 11, 2018

Was a bit of faff with the different dishes needed but nice all the same, if a little salty

Jennet - Nov 10, 2018

Too salty

Claire - Nov 10, 2018

Best recipe ever

Angela - Nov 10, 2018

A little bit salty. Think it was the black bean sauce, but still enjoyed it. Coating the chicken with the egg white made it, well, velvety!

Laura - Nov 08, 2018

Delicious! Coating the chicken made it so tender and worked so well with the flavours. A fave for me.

Nick - Nov 07, 2018

Needed to add more water than recipe as it dried out so there wasn’t enough sauce. Was very salty although using salted instead of raw nuts may not have helped. Added sriracha too as couldn’t really detect enough of the chilli.

Dan - Nov 06, 2018

Very tasty!

Paul - Nov 05, 2018

Paul: AMAZING Steph: good

Nadine - Nov 03, 2018

Really lovely meal, could do with a little more sauce.

Tina - Nov 02, 2018

Beautiful and very tasty

Brian - Nov 02, 2018

Terrific. My wife always has a black bean dish at our local Chinese and she judged this to be the equal of her favourite. We will definitely have this again.


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