Chicken And Black Bean Stir Fry

Serves  4
Preparation   15 mins
Cooking   10 mins
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  • 500g Lilydale Free Range Chicken Mince
  • 1½ tablespoons vegetable oil
  • 3cm piece fresh ginger, finely grated
  • 2 eschallots, 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


  1. 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.
  2. 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.
  3. Serve chicken with soba noodles and Asian greens, and garnish with green onion and chilli.