Chicken with Green Capsicum in Black Bean Sauce

    Chicken with Green Capsicum in Black Bean Sauce


    69 people made this

    About this recipe: A classic Chinese dish, one of my favourites.

    Serves: 4 

    • 30 ml toasted sesame oil
    • 4 cloves garlic cloves, peeled and sliced
    • 105 g black bean sauce
    • 6 g salt
    • 340 g skinless, boneless chicken breast half - cut into cubes
    • 1 cube chicken bouillon dissolved in
    • 120 ml boiling water
    • 1 large onion, peeled and sliced
    • 1 bunch green onions, chopped
    • 2 green bell pepper, diced
    • 20 ml dark soy sauce
    • 2 g black pepper
    • 10 g cornstarch dissolved in
    • 45 ml water
    • 10 g chopped fresh cilantro

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat a wok over a medium heat until hot, add the sesame oil and heat for about 30 seconds.
    2. Add the salt, garlic and black bean sauce. Cook while stirring for 30 seconds.
    3. Add the chicken and cook while stirring until it is cooked throughout. Dissolve the stock cube in 1 cup boiling water and stir in. Cover and cook for 6 minutes.
    4. Add the onion, soy sauce, spring onions, coriander, black pepper and capsicum. Cover and cook for another 8 minutes or until most of the liquid is reduced.
    5. Mix the cornflour with 3 tablespoon of water and add it to the wok.
    6. Stir the mixture until the sauce thickens and add more salt and pepper if required.
    7. Serve on jasmine rice.

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