Chicken in Black Bean Sauce

 

Serves two

2 small chicken breasts, sliced or cubed

2 tbsp tinned black beans, drained and rinsed and crushed

3 tbsp garlic infused oil

1 onion, chopped in large pieces

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

250 ml chicken stock

2 tbsp soy sauce

1 tsp white rice vinegar

1 tsp maple syrup

1 tbsp cornflour, mixed with 2 tbsp cold water

Mix half the oil and mashed beans.  

Put remaining oil in wok, stir fry onion until softening a little

Add chicken and fry until turning golden.

Add peppers for two to three minutes.

Add bean mix, stir to coat chicken, peppers and onion.

Add stock, soy, vinegar, maple syrup, simmer for three minutes

Stir in cornflour in water and mix in quickly to thicken

Serve with boiled or egg fried rice.

Tips:

• If you prep all the ingredients first it makes it very simple to cook and takes about fifteen minutes.
• Before I start (if we are having it with plain rice) I measure 2/3 cups of rice into a small casserole with good fitting lid, add 4/3 water and put in the oven at 180C fan.  Cook for 20 - 30 mins depending on the rice chosen.  If it is ready before you finish the wok food,  just turn off the oven and open the door a little.  The rice will keep warm just fine
• Freeze left over beans divided between two small freezer bags for future use

Tweaks:

• Lots of ingredients can be switched for similar things if you don't have what's in the recipe.  For example brown sugar or honey etc for the maple syrup, almost any vinegar for the white rice vinegar. Garlic infused oil can be swapped for oil and a chopped garlic clove or teaspoon of chopped from a jar.
• If you want to make this gluten free, check your soy sauce is gluten free.

Originals:  

I got a beef version of this recipe without onion from 'How to make anything gluten free' book by Becky Excell

(Gluten free)