Crispy Chicken & Black Bean Stir-Fry

Ingredients: The ingredient amounts are for four portions.

• Cornflour 2 tbsp
• Egg 1
• Breadcrumbs 70g or 2.5oz
• Chicken Breast 4 (125g or 4.4oz per breast)
• Soy Sauce 4 tbsp
• Oyster Sauce 1 tsp
• Hoisin Sauce 1 tbsp
• Garlic Cloves 4
• Chicken Stock 300ml or 10.1fl oz
• Ginger 1 tbsp, grated
• Cornflour 1 tbsp (mix with 1 tbsp water)
• Mushrooms 75g or 2.6oz
• Green Pepper 1, large
• Onion 1, large
• Black Beans 1 tin, drained

Instructions:

Set up three shallow bowls: one with cornflour, one with the beaten egg, and one
with breadcrumbs. Dip each chicken strip into the cornflour, then the egg (shaking
off excess), and finally coat in the breadcrumbs.

Spray the coated chicken generously with low-calorie oil spray and place in an air
fryer. Cook at 200°C for 10–12 minutes, flipping halfway. Check earlier depending
on how thin the strips are — they should be golden and cooked through.

While the chicken cooks, heat a large non-stick pan over medium heat. Add the
mushrooms, pepper, and onion. Sauté for 5–7 minutes until softened.

Add the drained black beans, soy sauce, oyster sauce, hoisin sauce, garlic, ginger,
and chicken stock. Stir and bring to a gentle simmer. Mix the cornflour slurry (1 tbsp
cornflour + 1 tbsp cold water), then pour it in. Simmer for 2–3 minutes until slightly
thickened.

Add the crispy chicken strips to the pan and gently toss to coat in the sauce. Let
everything heat through for another 2 minutes. Serve hot over rice or noodles if
desired.