Chicken with Green Pepper in Black Bean Sauce (Chinese Takeaway Style)
Cook a Chinese restaurant classic at home using this chicken with green pepper in black bean sauce recipe. Packed with umami flavour, it's perfect for a quick midweek dinner with egg fried rice and salt & chilli chips (in light batter).
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
Black Beans
- 20 grams fermented black beans
- 100 millilitres boiled water
- 2 teaspoons chopped garlic in oil
- 1/4 teaspoon caster sugar
- Dash sesame oil
Stir Fry
- 1 tablespoon sunflower oil
- 1/2 onion, sliced
- 1/2 green pepper, sliced
- 1/4 teaspoon sea salt
- 1/4 teaspoon MSG
- pinch white pepper
- 1 teaspoon dark soy sauce
- 200 millilitres light chicken stock
- 1 portion chicken for Chinese takeaway style stir fry dishes
- 1 tablespoon oyster sauce
- 1 tablespoon potato starch, mixed with 2 tablespoons water
- 1 tablespoon rice wine
Instructions
Black Beans
- In a bowl, add 20 grams fermented black beans. Cover with 100 millilitres boiled water, mix briefly and set aside for 5 minutes, rinse and drain well. Add 2 teaspoons chopped garlic in oil, 1/4 teaspoon caster sugar and Dash sesame oil Mix briefly, mashing some of the black beans roughly, and set aside.
Stir Fry
- Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced and 1/2 green pepper, sliced and stir fry for 1 minute. Add the prepared black bean mix and stir fry for 30 seconds. Add 1/4 teaspoon sea salt, 1/4 teaspoon MSG, pinch white pepper, 1 teaspoon dark soy sauce and 200 millilitres light chicken stock. Add 1 portion chicken for Chinese takeaway style stir fry dishes, mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly. Add 1 tablespoon oyster sauce.
- Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 tablespoon rice wine, mix well once more and serve.