Black Bean Chicken4.3/5 (BASED ON 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
"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.
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.
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.
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.
Serve the chicken over your fried rice, with some cashews sprinkled on top.
Black Bean Chicken Reviews
BASED ON reviews
Eve - Jan 13, 2020
Bit time consuming to prepare but we enjoy this meal. We didn’t use microwave rice (trying to save the planet!!) and never made egg fried rice before and it was very easy and tasty. I wish I could buy egg fried rice seasoning!
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
Leigh-Ann - Nov 30, 2019
A bit of a faff. Nice though but not really awesome like the other recipes.
Mitch - Nov 29, 2019
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
Janet - Nov 15, 2019
Vicky - Nov 13, 2019
Vicky - Nov 13, 2019
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
Alexander - Nov 10, 2019
A bit drier than we like but very tasty
Nicola - Nov 10, 2019
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
Andy - Nov 03, 2019
Terrific dish. Loved the flavours.
Rebecca - Nov 02, 2019
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
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
Kayleigh - Oct 26, 2019
Could have had more sauce