Black Bean and Garlic Chicken Stir-Fry
This Black Bean and Garlic Chicken Stir-Fry is by Australian chef Rosheen Kaul, who draws on her varied culinary heritage to create innovative dishes. A speedy and fresh version of a Chinese takeaway favourite, the recipe uses a technique known as ‘velveting’, where the chicken is coated in a protective oil-and-cornflour marinade before frying, resulting in silky, tender meat. Complete your fakeaway with Rosheen’s Spinach and Prawn Spring Rolls. This is a high-protein recipe.
- Time: 15 min
- Servings: 4
Source: ocado.com
Ingredients
- of light soy sauce
- of cornflour
- of vegetable oil, plus 1 tbsp
- of chicken breast fillets, sliced across the grain into strips
- of black bean and garlic sauce
- of shaoxing rice wine
- of caster sugar
- cm of piece of ginger, peeled and julienned
- garlic cloves
- salad onions, cut into 3-4cm pieces
- onion, cut into bite-sized pieces
- mixed peppers, cut into bite-sized pieces
- of steamed white rice, such as long-grain or jasmine, to serve