Peppery Black Bean Chicken & Capscium

• 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.