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Black Bean Chicken

Black Bean Chicken

with Cashew Nuts and Black Bean Sauce

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Quick, delicious and easy to prep, this sizzling chicken stir-fry will be on the table in 20 minutes. Bursting with fresh zingy flavours and packed with fresh good-for you ingredients, this easy recipe will take your stir-fry game to the next level.

Allergens:EggCereals containing GlutenSoyaNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Spring Onion

1 unit(s)


280 grams

Diced Chicken Thigh

10 grams


1 pack(s)

Tenderstem Broccoli ®

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 bag(s)

Sugar Snap Peas

1 sachet

Ginger Puree

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 tbsp

Black Bean Sauce


1 sachet

Rice Vinegar

25 grams

Cashew Nuts

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2954 kJ
Energy (kcal)706 kcal
Fat20.0 g
of which saturates5.0 g
Carbohydrate71 g
of which sugars7.0 g
Protein62 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Trim the ends off the spring onion and finely slice. b) Peel and grate the garlic (or use a garlic press). c) Toss the chicken and cornflour together in a mixing bowl to coat. d) Cut the tenderstem® into thirds widthways.


a) Add the boiling water to a large saucepan with a pinch of salt and bring to the boil. b) Cook the noodles and broccoli, 3-4 mins. c) Drain in a colander and leave to the side.


a)) Meanwhile, heat a large frying pan (or wok) with a splash of oil over medium-high heat. b) Add the chicken and stir-fry until golden and cooked through, 7-10 mins. c) IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


a) Stir in the sugar snaps. b) Add the spring onion, garlic and ginger to the pan and stir-fry for 1 minute. c) Add the soy sauce, black bean sauce, rice vinegar and a splash of water and mix everything together.


a) Add the drained noodles and broccoli to the frying pan and warm everything through for 1 minute. b) Lightly bash the cashew nuts inside the sachet so they break into little pieces.


a) Divide the stir-fry between your bowls and top with the cashew nut pieces. ENJOY!