Yellow bean chicken







Cook Time

35-40 Min


  • 1 egg white, beaten
  • 1 tablespoon cornflour
  • 450g/1lb skinless chicken breast fillets, cut into 2.5cm/1in cubes
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light soy sauce
  • 1 teaspoon caster sugar
  • 3 tablespoons vegetable oil
  • 1 garlic clove, crushed
  • 1cm/1⁄2in piece of fresh root ginger, grated
  • 1 green pepper, seeded and diced
  • 2 large mushrooms, sliced
  • 3 tablespoons yellow bean sauce
  • Mix the egg white and cornflour in a bowl. Add the chicken and turn in the mixture to coat. Set aside for 20 minutes.
  • Mix the rice wine vinegar, soy sauce and sugar in a bowl. Remove the chicken from the egg white mixture.
  • Heat a wok over a high heat. Add the oil and, when hot enough, add the chicken and stir-fry for 3–4 minutes until golden brown. Remove the chicken from the wok with a slotted spoon, set aside and keep warm.
  • Add the garlic, ginger, pepper and mushrooms to the wok, and stir-fry for 1–2 minutes. Add the yellow bean sauce and cook for 1 minute.
  • Stir in the vinegar mixture, and return the chicken to the wok. Cook for 1–2 minutes, and serve hot.
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