Stir-Fried Black Bean Chicken and Beans
SERVES 4
PREP & COOK 25 MINS
200g packet thin rice noodles
2 cloves garlic, crushed
3cm piece fresh ginger, finely grated
2 long red chillies, halved lengthways, deseeded, thinly sliced (see Tip)
500g chicken mince
300g green beans, trimmed
1 large red capsicum, thinly sliced
1/2 cup black bean sauce
1/3 cup Chinese cooking wine
2 tsps caster sugar
3 green spring onions, thickly sliced diagonally, plus extra to serve
1 Cook noodles according to packet directions. Drain well.
2 Heat a large, non-stick wok over a high heat. Add garlic, ginger and chillies. Stir-fry for 2 minutes. Add chicken. Stir-fry to break up mince for about
5 minutes, or until changed in colour. Remove.
3 Add beans and capsicum to same hot wok. Stir-fry for about 2 minutes, or until just tender.
4 Add sauce, cooking wine, sugar and 1/2 cup water. Stir-fry for 2 minutes until sauce has reduced slightly. Return chicken to wok with onions. Stir-fry for 1 minute, or until hot.
5 Serve with noodles. Garnish with extra onions.
TIP
For a milder stir-fry, use one chilli. For extra heat, don't remove the seeds from chillies.
Mexican-Style Chicken with Green Rice
SERVES 4
PREP & COOK 30 MINS
500g chicken tenderloins
25g sachet Mexican Style Street Food Seasoning
300g jar chunky mild salsa
Lime wedges, to serve
GREEN RICE
1/2 bunch fresh coriander, coarsely chopped, plus sprigs to garnish
1 onion, roughly chopped
This story is from the September 02, 2024 edition of New Idea.
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This story is from the September 02, 2024 edition of New Idea.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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