Chinese Takeaway-Style Chicken & Black Bean Sauce with Green Pepper

Serves 1
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Directions

  1. 1Marinate the chicken by mixing the sliced chicken with light soy sauce and water, then gradually add potato starch until coated.
  2. 2Marinate the chicken by mixing the sliced chicken with light soy sauce and water, then gradually add potato starch until coated.
  3. 3Marinate the chicken by mixing the sliced chicken with light soy sauce and water, then gradually add potato starch until coated.
  4. 4Heat 1 tbsp of vegetable oil in a wok over medium-high heat and stir-fry the coated chicken pieces until golden brown and cooked through. Remove from the wok and set aside.
  5. 5Heat 1 tbsp of vegetable oil in a wok over medium-high heat and stir-fry the coated chicken pieces until golden brown and cooked through. Remove from the wok and set aside.
  6. 6Heat 1 tbsp of vegetable oil in a wok over medium-high heat and stir-fry the coated chicken pieces until golden brown and cooked through. Remove from the wok and set aside.
  7. 7Add the remaining tbsp of vegetable oil to the same wok, then stir-fry the sliced green pepper.
  8. 8Add the remaining tbsp of vegetable oil to the same wok, then stir-fry the sliced green pepper.
  9. 9Add the remaining tbsp of vegetable oil to the same wok, then stir-fry the sliced green pepper.
  10. 10Stir in the black bean sauce and 100ml water to deglaze the wok, mixing well and simmering for a minute.
  11. 11Stir in the black bean sauce and 100ml water to deglaze the wok, mixing well and simmering for a minute.
  12. 12Stir in the black bean sauce and 100ml water to deglaze the wok, mixing well and simmering for a minute.
  13. 13Return the cooked chicken to the wok, stirring well to coat each piece in the sauce along with the green pepper.
  14. 14Return the cooked chicken to the wok, stirring well to coat each piece in the sauce along with the green pepper.
  15. 15Return the cooked chicken to the wok, stirring well to coat each piece in the sauce along with the green pepper.
  16. 16Serve the chicken and black bean sauce with green peppers on top of fluffy boiled rice.
  17. 17Serve the chicken and black bean sauce with green peppers on top of fluffy boiled rice.
  18. 18Serve the chicken and black bean sauce with green peppers on top of fluffy boiled rice.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp potato starch or cornflour
  • 2 tbsp potato starch or cornflour
  • 2 tbsp potato starch or cornflour
  • 2 tbsp Chinese-style black bean sauce or paste
  • 2 tbsp Chinese-style black bean sauce or paste
  • 2 tbsp Chinese-style black bean sauce or paste
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper

Equipment

wok

Tips

  • Serve it up with some delicious fluffy boiled rice.
  • Marinate the chicken to make it extra tender and coat it in potato starch to give a lovely crispy coat.
  • Gradually add the potato starch or cornflour, tossing until all the chicken pieces are lightly coated. Let it sit for 10 minutes.
  • Cook the green pepper for 1–2 minutes until slightly softened.
  • Allow a few minutes for the sauce to sizzle and deglaze the wok, mix well and allow to simmer for a minute.
  • Cook for another 2–3 minutes, allowing the flavors to meld.
  • Serve hot with steamed rice or noodles for an authentic takeaway-style dish!