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.

    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 833 reviews

Jill - Oct 18, 2018

Delish!

Natasha - Oct 18, 2018

Found this salty

Rose - Oct 17, 2018

Didn't like the yoghurt dip but rest was lovely

Bernadene - Oct 17, 2018

I’m sure it’s lovely, but I don’t think I cooked it very well

Julie - Oct 17, 2018

Delicious tasty I didn’t quite cook to recipe i left out the velveting as recommended

Sharon - Oct 17, 2018

It was too salty but ok

Katy - Oct 16, 2018

Tasty but wouldn't call it a sauce, suggest more liquid?

Lorna - Oct 16, 2018

Really tasty but would’ve liked more sauce

Michelle - Oct 16, 2018

Fantastic dish! I used Quorn pieces instead of chicken.

Siobhan - Oct 16, 2018

Ok - the veleting concept was a bit eurgh it wasn't as good as others by a long way

Tricia - Oct 15, 2018

Agree that it is too salty, but enjoyed it nonethelesss.

Laura - Oct 15, 2018

Sauces far too salty unfortunately

Sara - Oct 15, 2018

Little bit salty but we both loved it

Geraldine - Oct 15, 2018

This was lovely but a bit of a faff. Great tasting though and worth the effort

Andrea - Oct 14, 2018

fried rice seasoning was unpleasant .... such a shame as i love the recipes normally

Lucia - Oct 14, 2018

Chicken was lovely. Would have preferred a different rice

Ashley - Oct 13, 2018

Extremely tasty velveting the chicken makes the sauce stick to the chicken I did add double the water to stop it drying out but not running like a take away overall better than one ????

Vivien - Oct 13, 2018

This and the biryani have been the best

Antonia - Oct 12, 2018

A bit salty for us personally , but tasty.

Karan - Oct 12, 2018

Very nice

Eamonn - Oct 12, 2018

Best dish so far

Kelly - Oct 11, 2018

Loved it

Ashlee - Oct 11, 2018

Absolutely loved this, hubby thinks it’s better than the takeaway version and is so much more healthier!

Marion - Oct 11, 2018

????

Jo - Oct 10, 2018

Very nice flavours but a bit too salty, left me very thirsty for a good few hours after eating.

Simon - Oct 09, 2018

Bloody lovely.

Daniela - Oct 09, 2018

Loved this it was so tasty. Will definitely get this again

Mrs sharon - Oct 08, 2018

We really enjoyed this and the egg fried rice was a lot easier than I thought to make and the chicken was so tasty.

Tammy - Oct 08, 2018

Really yummy even though I rushed the recipe and made a mistake, it would have been even better if I'd done it right!

Alison - Oct 06, 2018

Not as flavoursome as monster recipes we have cooked.

Mike - Oct 06, 2018

Very nice but the soy sauce flavour over powered the other flavours.

Sabrina - Oct 05, 2018

Tasted good but didn't like the salty aftertaste

laura - Oct 04, 2018

Better than the Chinese takeaway!

Kirsty - Oct 03, 2018

Would of been a 5/5 if there was more sauce!

Kim - Oct 03, 2018

Not expensive and it was tasty and as a slimming world member it was only 6 syns for the cashews,10g of butter and microwave rice using a non stick pan! Tasty

Abbigail - Sep 30, 2018

Rice was delicious but over all the dish was far too dry.

Tracey - Sep 29, 2018

Gorgeous and light my only criticism would be for more sauce

Joanne - Sep 28, 2018

Velveting the chicken - will do this going forward in all dishes,

Viv - Sep 28, 2018

Lovely flavours and would definitely make again. My batter didn’t work however, I just ended up with chicken pieces and separate batter!

Rosey - Sep 24, 2018

Really excellent dish, as good as the takeaway Chinese version.

David - Sep 24, 2018

Probably the best black bean I’ve ever tasted. My fave recipe yet.

Caitlin - Sep 23, 2018

More fiddly than some of the other recipes but amazing flavour

Hayley - Sep 23, 2018

Delicious! Will definitely be ordering again

Cath - Sep 23, 2018

Loved this. Velveting the chicken (who knew) never had such succulent chicken. Very tasty meal x

Faye - Sep 22, 2018

Delicious! Next time might use less of the seasoning for the fried rice as was salty

Gemma - Sep 21, 2018

Tastier than a takeaway on a Friday night!

Onisa - Sep 21, 2018

Takes slighter longer to make than written on recipe card.

Annabelle - Sep 17, 2018

Amazing, just what I’ve been looking for to cook instead of ordering my favourite Chinese takeaway!

Tina - Sep 17, 2018

Redoing kitchen so its chaos with no worktops or running water - still managed to cook this and absolutely loved it. Think this is the first dish I'll be ordering again. Burned the cashew nuts at the last moment of course but not sure the dish needed it and probably wouldn't add next time.

Katy - Sep 16, 2018

Favourite so far!

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