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 20 minute recipe

  • 1.

    Separate an egg (see tip above) and put the egg white in one bowl and the yolk in another. Crack another whole egg into the bowl with the yolk, whisk it, then keep aside for later. Add 1 tbsp of cornflour to the bowl with the egg white and mix well to make a paste/batter, then add thechicken pieces to it and toss to coat. Keep aside.

  • 2.

    Fry the cashews (if having) in a little oil in a non-stick wok until lightly toasted. Remove from the pan. In the same wok, fry the chicken pieces in a little oil in batches until golden, then remove from the pan. Add the peppers to the wok with 1 tbsp water and cook for 2 mins, or until just tender but with some crunch. Add the Black Bean Paste along with 80ml of water and stir well. Let it cook until it's reduced by about half.

  • 3.

    Add the Chilli Garlic Sauce and stir well. Return the chicken to the wok 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 the rice.

  • 4.

    In a separate pan, fry the onion in a little oil and a knob of butter until translucent (~ 2 mins). Then push the onions to the side of the pan and pour in the whisked egg. Let it set a little bit then scramble it and mix it in. Add the Fried Rice Seasoning and the rice (no need to pre-cook) and stir fry for 2-3 mins. Stir through the spring onions then turn off the heat.

  • 5.

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

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Black Bean Chicken Reviews

BASED ON 57 reviews

Kirsty - Jun 19, 2018

One of our favourite meals, 100% nicer than a takeaway and so quick to do

Chris - Jun 17, 2018

Tasty, but maybe a little too salty

Debbie - Jun 16, 2018

The whole family like this meal

Sarah - Jun 16, 2018

Tasty but a bit of a faff to cook (so many pans!)

Victoria - Jun 15, 2018

Really tasty a bit salty but easy to make

Nicola - Jun 14, 2018

Really nice, just a little too rich for me

Lawrence - Jun 14, 2018

Wonderful dish. Never had egg fried rice with two types of onion, but I loved it !

Lorna - Jun 14, 2018

I thought this was a bit of a faff compared to other black bean recipes but it was definitely worth it. This was gorgeous

Danny - Jun 14, 2018

Absolutely loved it 10/10. Best meal so far

Nyree - Jun 12, 2018

Not the usual "simply cook" packed with flavour meal. If the flavour was stronger and it was not so dry id buy again and it would be worth the effort as its a little more fiddly than most. So.. more flavour and a little sauce please and ill be back for this one :-)

Amanda - Jun 12, 2018

Absloutly georgous just tastes like black bean would have again

Kerry - Jun 09, 2018

A bit more fiddly than some of the other dishes, but worth the effort

Barbara - Jun 08, 2018

One of the best delicious

Erica - Jun 08, 2018

Much nicer than we were anticipating. This is a bit faffy to make but it’s totally worth it!

Natasha - Jun 07, 2018

didnt like it

James - Jun 06, 2018

Amazing. Will be having again.

Kelly - Jun 05, 2018

Very disappointing! Our least favourite and if I’m honest, rather tasteless.

Serena - Jun 05, 2018

A firm new favourite with my fellla

Emma - Jun 01, 2018

Would have liked a bit more sauce - was quite dry, but otherwise lovely

Susan - May 30, 2018

Exceptional. Delicious ????

Hannah - May 29, 2018

Nice, but not our favourite... Dare I say a bit bland compared to other meals.

Lynne - May 27, 2018

Much easier to cook than I thought it would be, and delicious!

James - May 25, 2018

A bit fiddly but well worth it! Great flavours. If you want it more take away style double up on the water maybe.

Catherine - May 25, 2018

Absolutely delicious and very easy

Claire - May 24, 2018

Great flavour especially love the rice.

Rebecca - May 24, 2018

Loved this.

Fraser - May 23, 2018

Delicious but batter didn’t work so great

Maureen - May 23, 2018

Disappointed as chilli garlic sauce had nothing in the pot. I had to use sweet chilli sauce instead which was alright but would have preferred the right ingredient.

Maureen - May 23, 2018

Absolutely lovely but disappointed as chilli garlic sauce had nothing in the pot. I only had sweet chili sauce in my cupboard so had to use that.

Sarah - May 23, 2018

So lovely

Vicky - May 23, 2018

Melting tender chicken in a mild black bean sauce. The dish doesn't have a lot of sauce but it is full of flavour. The egg fried rice is delicious. Veggies end up completely soft, so the cashews are required to add some crunch. I added peas to the rice. Tasty and enough for two.

Colin - May 23, 2018

The dish was very tasty and provided a good mix of textures and flavours. I would recommend anyone that uses SC to try this dish.

Tanya - May 23, 2018

The black bean sauce has a deep, rich flavour that works well with the peppers. I would recommend velveting the chicken as it gave a beautiful texture and kept the chicken nice and moist. The sauce has a bit of a chilli kick to it but works well against the richness of the black bean flavours. The rice was so quick and simple to make and made a delicious accompaniment to the chicken.

Andrew - May 23, 2018

Tasty, quick cook dish, will feed three people in a flash.

dorothy - May 23, 2018

Sauce complimented the chicken, so flavoursome

Mahiyar - May 23, 2018

A much healthier and tastier alternative to a Chinese takeaway with good flavours and texture. Easier to make double-handed, especially towards the end of the recipe.

christina - May 23, 2018

while it is nice I also found it salty. I will try this again tho.

Sophie - May 22, 2018

Very tasty but quite complex to cook and a LOT of washing up!

James - May 17, 2018

Totally beats my local Chinese!

Nathan - May 17, 2018

Very dry

Katherine - May 17, 2018

Bit more of a fiddle than some, and takes longer, but very tasty.

Brian - May 16, 2018

Tastes just as good as a restaurant!

Alison - May 15, 2018

Amazing!!

Debbie - May 15, 2018

Will definitely order this one again.

Max - May 14, 2018

Fantastic taste better than a take away!!!

Daniella - May 09, 2018

Great recipe. But personally wouldn't put the whole chilli and garlic sauce in as it was a little spicy for me.

Daniella - May 09, 2018

Great recipe. But personally wouldn't put the whole chilli and garlic sauce in as it was a little spicy for me.

Daniella - May 09, 2018

Great recipe. But personally wouldn't put the whole chilli and garlic sauce in as it was a little spicy for me.

Daniella - May 09, 2018

Great recipe. But personally wouldn't put the whole chilli and garlic sauce in as it was a little spicy for me.

Daniella - May 09, 2018

Great recipe. But personally wouldn't put the whole chilli and garlic sauce in as it was a little spicy for me.

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