CHOICE chicken

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- Bronwen Clark

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