The first thing I want to say about this dish is that all it takes to really bring supermarket sauces like this to life in a lot of cases is an explosion of herbs and fresh ingredients. I absolutely love ginger in particular and when that’s combined with garlic, fresh chilli, fresh, sweet peppers and fresh onion, it creates food that is to die for. Annoyingly, I completely forgot to put the green beans in but to be honest, with that much delicious fresh pepper and chilli, it didn’t really affect the outcome of the dish much at all. I also find a big problem with getting any takeaway in general, but particularly Chinese, is the amount of oil and salt that combine to (admittedly) taste great, but also leave you feeling awful afterwards and thirsty for a week!
If you’re wanting to be really lean, use chicken breast instead of thigh’s as the fat content is slightly lower. HOWEVER I think you’ve earned that extra juiciness and taste that the thigh gives you the moment you shut the drawer full of takeaway menus and put down the phone. You’ll also have a healthy, lean, and filling batch of clack bean chicken on your hands to tuck into tomorrow without the second go at a stodgy and oily takeaway that you’d otherwise be left with….
Which of course means it makes absolute sense to go with a fresh, light and lean fakeaway instead (did you see where I was going there…). Yes, the sauces have quite a lot of salt and sugar in them, but relative to your local takeaway, the difference is incomparable. PLUS this only took me a combined 20 minutes to make, with relative ease, so it’s quicker than getting on the phone and ordering your go-to number anyway. Then we have the dagger to the heart of the takeaway option, this costs £1.48 per portion. £1.48!!! Enjoy guys and if you want to go a little hotter, throw in some more fresh chilli.
- 500g chicken thigh fillets (£2.49)
- 2 sachets black bean sauce (88p)
- 2 mixed peppers (66p)
- 6 Spring Onions (55p)
- 1 tbsp chopped garlic (10p)
- 1 tbsp chopped chilli (10p)
- 1 tbsp chopped ginger (10p)
- 1 tbsp powdered ginger (10p)
- 1 tbsp sesame oil (8p)
- 3 scotch bonnet peppers (20p) (any chillis work, vary according to taste)
- 200g mushrooms (50p)
- 1 medium onion (25p).
You’ll need a wok or large frying pan.
1. Chop the chicken into bite size pieces and lather in one of the black bean sauce pouches, 1/2 tbsp sesame oil, the tbsp chopped chilli, the tbsp powdered ginger and half tbsp of the garlic. 2 minutes.
2. Dice the onion, slice the peppers into thin lengths, chop up the spring onions, slice the mushrooms quite thinly and finely chop the scotch bonnets. 5 minutes.
3. In a frying pan on medium to high heat, with 1/2 tbsp of sesame oil, throw in the peppers for 2 minutes, followed by the onions, chopped chilli, tbsp chopped ginger, and half tbsp garlic. Stir regularly and cook for a further 2 minutes before adding the chicken and mushrooms. 4 minutes.
4. Cook the chicken for 4 minutes, then add the 2nd pouch of black bean sauce. Cook for a further 3 minutes before throwing in the spring onions cooking for a further 2 minutes. 7 mins.
20 Mins Prep & Cook.
That’s it good to go ?If you want some rice then just serve it up on that, but I didn’t think it necessary