Serves: 4-6 portions
INGREDIENTS:
- 245g broccoli
- 550g chicken breast
- 7g garlic
- 155g mangetout
- 4 shallots (or 1 large onion)
- 1 carrot
- 1 tbsp vegetable oil
- 200ml chicken stock
For the black bean sauce:
- 140g black beans (drained)
- 1.5 tbsp GF soy sauce
- 1 tbsp sweet chilli sauce (or hot sauce if you prefer)
- 1 tbsp brown sugar
To serve:
- 250g rice noodle
METHOD:
- Finely dice the onion, cut the chicken breast into small chunks and cut the broccoli into bite-sized pieces. Wash and peel the carrot then cut into ribbons/strips.
- Heat 1tbsp oil in a wok on high heat
- Brown the onions in the heated wok for 2-3 minutes (stirring constantly) on a medium heat
- Add the rest of the stir fry vegetables to the wok and continually stir on a medium heat
- To make the black bean sauce, add all of the ingredients to a food processor and pulse until blended into a thick but smooth paste
- In a pre-heated skillet, seal the chicken pieces on a medium heat
- Once the chicken is sealed, add the chicken stock to the skillet
- Add the black bean sauce to the vegetable wok and stir in
- Add the chicken and stock to the vegetable wok and stir until stock reduces (4-5 minutes on high heat)
- Whilst the stock is reducing, boil water in a pan and add the noodles into the boiling water (cook until softened)
- Drain the water from the noodles
- To serve, place the noodles onto a plate and then a generous helping of stir fry onto of the noodles
- Optional: add extra soy sauce to dish after plating (to taste)
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