Black Bean Chicken4.3/5 (BASED ON 833 reviews)
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
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.
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.
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.
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.
Serve the chicken over your fried rice, with the toasted cashews sprinkled on top.
Black Bean Chicken Reviews
BASED ON 833 reviews
Jill - Oct 18, 2018
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
Eamonn - Oct 12, 2018
Best dish so far
Kelly - Oct 11, 2018
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
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!