Chicken in yellow bean sauce

I’ve been finding it hard to settle back into a routine after the Grampies’ visit recently.  We decided that the best way to get our groove back was to make the kitchen the heart of the home again.  A big order was placed on Ocado for delivery just in time for the weekend and before we knew it, we had a fridge full of food.  My first venture was a quick chicken stir-fry using some yellow bean sauce I had bought from Wing Yip asian supermarket a few weeks ago.   If you have the time and inclination, marinate the chicken overnight, otherwise 30 mins to an hour would do.  There are no rules, add whatever veggies you might have in the fridge. 

Ingredients: (serves 2)

  • 4 skinless chicken thighs (marinated in 1 tbsp oyster sauce, 1 tbsp dark soy, 1/2 tsp brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, a pinch of white pepper)
  • 1 tbsp sunflower oil
  • 1 yellow onion, peeled and sliced
  • 2 baby potatoes, finely sliced
  • a handful of chopped kale
  • 1/2 courgette, diced
  • 3 tbsp yellow bean sauce
  • 1 tbsp dark soy
  • 1 tbsp chinese rice wine
  • 2 – 3 tbsp water
  • salt and white pepper to taste

Method:

  1. Marinade the chicken ahead of time (30 mins, or overnight if you can manage) and keep in the fridge
  2. Remove chicken from the fridge
  3. Pre-heat the oven at 200 degrees
  4. Place the chicken pieces on a foil-lined baking tray and bake in the oven for 20 minutes
  5. Remove chicken from the oven
  6. Heat oil in a wok
  7. Fry the onions and toss the chicken into the wok
  8. Add the potatoes, kale and courgette.  Give the ingredients a good stir for 2 to 3 minutes
  9. Add the sauces and water and continue stir-frying for a further 2 to 3 minutes
  10. Turn off the wok and serve with steamed rice

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