Chicken & Prawn Stir-Fry With Black Bean Sauce & Coriander
Photography: JAMES MURPHY
Mains
/

Chicken & Prawn Stir-Fry With Black Bean Sauce & Coriander

This might not be an authentic Chinese recipe – but the flavours of the black bean sauce, Chinese 5-spice and plenty of chilli really work. It's a dish often made with strips of pork tenderloin, but more popular is this chicken and prawn version. The cooking of the vegetables comes down to what you have in the fridge – just make sure they retain some of their crunch.
Save To My Favourites
Photography: JAMES MURPHY

All products on this page have been selected by our editorial team, however we may make commission on some products.

Serves
6
Total Time
30 Minutes
Ingredients
1 x 1.3kg free-range chicken, boned and skinned, or 2 chicken breasts, 2 thighs & 2 drumsticks, boned & skinned
4 garlic cloves, chopped
10cm piece of root ginger, peeled & sliced or grated
2 tbsp of black bean sauce
½ tsp of Chinese 5-spice
60ml of shaoxing wine or dry sherry
30ml of soy sauce
½ tsp of salt
1 tsp of sugar
1 red pepper, sliced
100g of green beans, topped, tailed & cut in half
100g of mangetout
100g of button mushrooms, sliced
100g of raw peeled prawns
100g of bean sprouts
1 tbsp of cornflour, mixed with a little water
30g of coriander, roughly chopped
1 bunch of spring onions, trimmed & sliced diagonally
45ml of sunflower oil
To Serve
Steamed jasmine rice
Chilli oil or soy sauce
Method
Step 1

Cut the chicken into finger-sized pieces. Heat 3 tablespoons of the oil in a wok over a high heat. Add the garlic and ginger and stir-fry until fragrant and golden.

Step 2

Add the black bean sauce, Chinese 5-spice, shaoxing wine or sherry, soy sauce, salt, sugar and chicken, then fry until the chicken is browned but not fully cooked through.

Step 3

Remove the chicken pieces with a slotted spoon and keep them warm.

Step 4

Add a little more oil if needed, then the red pepper, chillies, green beans, mangetout and mushrooms. Cook for a minute or so, then put the chicken back in the wok and add the prawns, bean sprouts and 100ml of water.

Step 5

Let the mixture bubble, add the cornflour paste and cook until the chicken is cooked through and the sauce has thickened to a silky, clear honey-like consistency that clings to the chicken.

Step 6

Stir in the coriander and spring onions and remove from the heat.

Step 7

Serve with steamed jasmine rice and chilli oil or soy sauce.

Rick Stein at Home by Rick Stein (BBC Books, £26) available here. Photography by James Murphy.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily