Black Bean Chicken & Capsicum

• Meanwhile, thinly slice capsicum and spring onion. • Trim green beans and roughly chop. Cut chicken tenderloins into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 3-4 minutes. • Add spring onion, garlic paste and then crack the egg into the pan and scramble until cooked through, 1 minute.

• To the frying pan, add cooked rice and Asian BBQ seasoning, stirring until combined, 1-2 minutes. Season with pepper. Transfer to serving bowls and cover to keep warm.

• In a medium bowl, combine capsicum, chicken tenderloins and a generous pinch of salt and pepper. • Wipe out frying pan and return to high heat with a generous drizzle of olive oil. • When oil is hot, cook chicken and capsicum in batches until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add sweet black bean sauce, the soy sauce and return all chicken and capsicum tossing to combine, 1 minute.