Peppery Black Bean Chicken & Capscium

If you've swapped to chicken tenderloins, cut chicken into 2cm chunks.

----------CCM TEXT------------- • Meanwhile, 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, 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.

Combine chicken with capsicum, cornflour, salt and pepper in the same way as the beef strips. Heat pan as above. Cook chicken until browned and cooked through (when no longer pink inside), 4-5 minutes. Continue with step.

----------CCM TEXT------------- • In a medium bowl, combine capsicum, chicken tenderloins 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 black peppercorns, the soy sauce (for the sauce) and return all chicken and capsicum tossing to combine, 1 minute.