Chicken & Beansprouts in Black Bean Sauce

Name: Chicken & Beansprouts in Black Bean Sauce over rice with sesame seeds
Total time: 25m
Yield: 2
Ingredients: 200 g Chicken thigh strips; 150 g Jasmine rice; 2 piece Garlic; 2 teaspoon Fresh ginger; 1 piece Onion; 1 piece Bell pepper; 1 piece Green Romano pepper; 50 g Beansprouts; 50 g Black soybean paste; 1 sachet(s) Sweet chili sauce; ½ sachet(s) Sesame seeds; 1 tablespoon Sunflower oil; 1 tablespoon [Reduced salt] soy sauce; ½ piece Low sodium chicken stock cube; ½ tablespoon Cornstarch [or flour]; 4 tablespoon Water for the sauce; to taste Sambal; to taste Salt and pepper

over rice with sesame seeds

4.0(608)

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Calories

639 kcal

Protein

32.4g protein

Difficulty

Easy

Allergens:

Soja
Gluten
Tarwe
Sesamzaad
Walnoten
Hazelnoten
Noten
Macadamianoten
Cashewnoten
Paranoten
Pecannoten
Amandelnoten
Pinda's
Pistachenoten
May contain traces of allergens

Recipe Developer Claudia: "Black bean paste may not be very well-known, but it's truly packed with flavour. The deep umami flavour comes from fermented black beans and is widely used in East Asian cuisine. In this dish, it pairs perfectly with stir-fried chicken and crisp vegetables. Simple, quick, and surprisingly delicious."

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

100 g

Chicken thigh strips

75 g

Jasmine rice

1 piece

Garlic

1 teaspoon

Fresh ginger

½ piece

Onion

½ piece

Bell pepper

½ piece

Green Romano pepper

25 g

Beansprouts

25 g

Black soybean paste

(Contains: Soja, Gluten, Tarwe)

½ sachet(s)

Sweet chili sauce

¼ sachet(s)

Sesame seeds

(Contains: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten, May contain traces of allergens, Sesamzaad)

Not included in your delivery

½ tablespoon

Sunflower oil

½ tablespoon

[Reduced salt] soy sauce

¼ piece

Low sodium chicken stock cube

¼ tablespoon

Cornstarch [or flour]

2 tablespoon

Water for the sauce

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2674 kJ

Calories639 kcal

Fat20.9 g

Saturated Fat5.6 g

Carbohydrate86 g

Sugar14.6 g

Dietary Fiber6.6 g

Protein32.4 g

Salt4.3 g

Potassium390.3 mg

Calcium23.8 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Wok or sautépan

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the rice for 10 - 12 minutes. Drain and set aside, covered.
Chop the onion and crush or mince the garlic.
Cut both types of pepper into thin strips.
Peel the ginger and then mince it or use a microplane as preferred.

Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
Fry the onion with both types of pepper for 4 - 6 minutes. Season with salt and pepper.
Add the chicken, the ginger and the garlic and fry for 7 minutes.
Add the black bean paste and crumble in the stock cube (see pantry for amount).

In a small bowl, combine the cornstarch with the water for the sauce.
Stir the cornstarch slurry into the wok, then reduce the heat to low and allow to thicken and reduce.
In another small bowl, combine the sweet chilli sauce with the soy sauce and some sambal as preferred.

Add the sauce and the beansprouts to the wok and stir-fry for 1 minute. Season to taste with salt and pepper.
Serve the rice on deep plates and top with the stir-fry.
Garnish with the sesame seeds to finish.