Black Bean Chicken Pasta

Black Bean Chicken Pasta


28 people made this

This is a an interesting and delicious combination of a Chinese stir fry and a chicken pasta dish. Very flavourful and easy to make.


Serves: 4 

  • 500g angel hair pasta
  • 3 tablespoons peanut oil, divided
  • 4 boneless, skinless chicken breast fillets, cut into 1/2 inch pieces
  • 2 cups grated carrots
  • 2 cups sliced celery
  • 6 spring onions, chopped
  • 3 tablespoons Chinese black bean and garlic sauce
  • 1 1/2 cups (375ml) chicken stock
  • 1 teaspoon soy sauce
  • 1 tablespoon cornflour
  • 1 tablespoon sesame oil

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  2. Heat 1 tablespoon of peanut oil in a frypan over medium-high heat then add chicken breast. Cook and stir chicken until no longer pink inside, about 10 minutes; set aside.
  3. In the same frypan, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery and spring onions. Cook and stir until tender yet still crisp, 5 to 6 minutes.
  4. Mix in Chinese black bean and garlic sauce; cook and stir for another minute. In a separate bowl mix chicken stock, soy sauce and cornflour; add sesame oil. Pour mixture over vegetables and simmer until thickened. Toss in drained pasta, stirring until well-coated and heated through.

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