Peppery Black Bean Chicken & Capscium
with Veggie Fried Rice
- Eggs
- Sesame
- Soy
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
This stir-fry doesn't fall short on flavour. Together the black bean sauce sauce and soy sauce create a delightful balance of sweet and savoury flavours, which the juicy chicken and vibrant veggies happily soak up. The fluffy rice and crispy shallots complete the dish, giving you some major crunch action as well! This recipe is under 650kcal per serving.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
capsicum
1 bunch
spring onion
1 bag
green beans
½ sachet
black peppercorns
1 packet
garlic paste
1 packet
chicken tenderloins
1 packet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 packet
sweet black bean sauce
(Contains: Sesame, Soy, Gluten, Wheat)
1 packet
crispy shallots
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 tbs
soy sauce (for the rice)
1 tbs
soy sauce (for the sauce)
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until almost tender, 10 minutes. Drain.
• Thinly slice capsicum and spring onion. Trim green beans and roughly chop. Cut chicken tenderloins into 2cm chunks. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, 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.
• Add rice and the soy sauce (for the rice), stirring until combined, 1-2 minutes. • Season with salt and pepper. Transfer to serving bowls and cover to keep warm.
• In a medium bowl, combine capsicum, chicken and cornflour 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, shaking off excess flour, cook chicken and capsicum in batches until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add sweet black bean sauce, crushed peppercorns, the soy sauce (for the sauce) and return chicken and capsicum tossing to combine, 1 minute.
• Top veggie fried rice with peppery black bean chicken. Spoon over sauce from pan to serve. • Sprinkle over crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious, with authentic and pleasing flavours. Some felt the black bean sauce was a bit sweet.
- Ease of prep: Customers appreciated how quick and easy this dish was to prepare.
- Suggestions: For more authentic flavour, consider adding actual black bean pieces to the sauce. Some would have enjoyed extra sauce.
- Rice cooking: Several found the rice cooking method unusual; consider adjusting to prevent gluggy or dry results.
