A perfect fakeaway Chinese night in.


Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins
Servings: 2
Best Season: Suitable throughout the year


If I’m not craving a comforting bowl of curry, I’m craving Chinese food. And so this happened!
You have to work quick if you are making more than one Chinese dish. But I’ve learnt to warm the oven, around 100c, so nothing dries out, prep ahead, and then work quickly, using the same wok, wiping it down in between dishes.
Chicken thighs are more succulent and work better with this dish. The umami flavour of black bean is a natural pairing with sliced red chilli and fresh ginger.
You can eat this with a helping of steamed jasmine rice which you can make ahead. And if you are feeling ambitious, soften some onion, scramble an egg & mix it with the rice for an extra layer of flavour.



  1. Make your rice ahead.
    Put the chicken in a bowl, add soya sauce and pepper. Set aside.
    Make the pak choi - heat the oil in a large wok, add garlic & pak choi, turn, coating it. Add the oyster sauce, keep turning working quickly. Cover for 1 min. Transfer to arbioro g dish and put in warm oven. You want to retain the crunch.
    Wipe the wok with a paper towel. Heat the oil, add the ginger chilli and onions and stir fry. Sprinkle the flour over the chicken and mix. Add to the wok and stir till it changes colour. Add the black bean sauce and vinegar. Stir and cover for a minute to cook chicken through. Stir again.
    Transfer to serving dish, sprinkle garnish.
    Serve immediately with pak choi and rice 💖🥢
Keywords: pak choi, black bean sauce, chicken thighs, chinese food, stir fry,
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