Chicken & Black Bean Stir Fry

Name: Chicken & Black Bean Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 500g Lilydale Free Range Chicken Mince; 1Â½ tablespoons vegetable oil; 3cm piece fresh ginger, finely grated; 2 shallots, thinly sliced; â cup water chestnuts, finely chopped; 175gÂ sugar snap peas, halved; 1 bunch asparagus, trimmed, cut into 3cm lengths; Â½ cup black bean sauce; Cooked soba noodles and steamed Asian greens, to serve; Sliced green onions, and sliced red chilli, to garnish

15 mins Prep

10 mins Cook

4 Serves

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500g Lilydale Free Range Chicken Mince
1½ tablespoons vegetable oil
3cm piece fresh ginger, finely grated
2 shallots, thinly sliced
⅓ cup water chestnuts, finely chopped
175g sugar snap peas, halved
1 bunch asparagus, trimmed, cut into 3cm lengths
½ cup black bean sauce
Cooked soba noodles and steamed Asian greens, to serve
Sliced green onions, and sliced red chilli, to garnish

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Heat a wok over high heat. Add 1 tablespoon of the oil and swirl to coat. Add the chicken mince and stir fry using a wooden spoon to break up any lumps, for 1 to 2 minutes or until browned. Transfer to a plate and keep warm.
Add the remaining oil to the wok and swirl to coat. Add the ginger and eschallots. Stir-fry for 1 to 2 minutes until fragrant. Add the water chestnuts, sugar snaps, and asparagus and stir-fry for 1 to 2 minutes. Return the chicken to the wok with the black bean sauce. Stir-fry for 1 to 2 minutes until heated through.
Serve chicken with soba noodles and Asian greens, and garnish with green onion and chilli.