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 3289 reviews

Joss - Dec 07, 2019

Tasty but salty

Maureen - Dec 07, 2019

Lovely meal, will have again.

Diane - Dec 06, 2019

The flavours in this dish are amazing. Defo one of our favourites.

Kathryn - Dec 05, 2019

I liked the idea of this, but for some reason the batter didnt stay on the chicken or go crispy. Also ignore the instructions that you dont need to cook the rice first. Took way longer to soften up in the pan. Nice flavours though

Clare - Dec 03, 2019

Delicious made with chicken thighs

Clive - Nov 30, 2019

Great meal

Leigh-Ann - Nov 30, 2019

A bit of a faff. Nice though but not really awesome like the other recipes.

Mitch - Nov 29, 2019

So tasty

Lucy - Nov 26, 2019

Beautiful so tasty

Carole - Nov 26, 2019

Very tasty and a little more involved in cooking it

Terri - Nov 25, 2019

Better than take away

Michael - Nov 25, 2019

One of the best one. Very deep strong flavour that would put a few takeaway to shame

Tina - Nov 24, 2019

Way too salty!

Jacqueline - Nov 24, 2019

Had a bit of an after taste

Erin - Nov 22, 2019

Didn’t like it as much as other recipes

Laura - Nov 20, 2019

Was OK however not my favourite flavour. The rice was really tasty however

Benjamin - Nov 19, 2019

Very tasty, a bit fussy to make

Terri - Nov 18, 2019

Seemed like a nicer healthier version of getting a take away

Samantha - Nov 17, 2019

Not my favourite...as others have said it was very salty

Chris - Nov 17, 2019

Nice flavours. A bit salty for my taste.

Janine - Nov 16, 2019

I found the dish a little too salty for my liking.

Jenefer - Nov 16, 2019

Flavour was amazing however the whole process took much longer than thought as it was more complex than others. Flavour was lovely though so if you can spare an extra 20 mins in cooking then it’s worth it.

Michelle - Nov 16, 2019

Really tasty

Janet - Nov 15, 2019

Too salty

Vicky - Nov 13, 2019

Great flavours

Vicky - Nov 13, 2019

Great flavours

Rhianna - Nov 12, 2019

Amazing! However less onion next time in the rice.

Lizzi - Nov 11, 2019

Loved this one!

Lisa - Nov 11, 2019

Way too salty for me

Lesley - Nov 11, 2019

Love this dish

Susan - Nov 11, 2019

Very salty.

Alexander - Nov 10, 2019

A bit drier than we like but very tasty

Nicola - Nov 10, 2019

Love it

Elina - Nov 08, 2019

Best yet, not too salty and tasted great

Shwetha - Nov 07, 2019

Too dry for our tastes but decent flavours.

Di - Nov 06, 2019

Delicious will definitely have this again, and so quick and easy to make.

Becky - Nov 05, 2019

My favourite meal ever! So so tastey. We made enough so we could have it for lunch the next day ????

Steven - Nov 03, 2019

Nice flavour

Andy - Nov 03, 2019

Terrific dish. Loved the flavours.

Rebecca - Nov 02, 2019

Fantastic!

Alexandra - Nov 02, 2019

Delicious! You won’t be disappointed - it was full of flavour and tasted very traditional

Helen - Oct 31, 2019

I will be ordering this one again

Malcolm - Oct 29, 2019

Not a lot of sauce, so a little dry

Xen - Oct 29, 2019

Loved it!

Brian - Oct 27, 2019

Fabulous! Authentic tastes. A little complicated - I used sliced chicken breasts as I like well cooked. Cashews essential. Wonderful flavours. The rice was delicious.

Jo - Oct 27, 2019

One of our favourites, lot less greasy than take away.

Ellie - Oct 27, 2019

Tasty and lots of is it!

Georgia - Oct 26, 2019

Really good

Kayleigh - Oct 26, 2019

Could have had more sauce

Kayleigh - Oct 26, 2019

Could have had more sauce

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