Chicken in a Black Bean Sauce

Chicken, Basmati rice, sliced green pepper, spring onion and pak choi leaves, plus black bean and sweet chilli sauces. 

The chopped pieces of chicken breast were fried slowly, until golden brown, earlier in the day and stored in the fridge. The basmati rice was cooked in boiling water in the bottom half of a steamer (ten minutes). The vegetables were steamed in the upper tier for seven minutes. The chicken pieces were reheated in a wok, and coated with two spoonfuls of black bean sauce. Cooked for ten to fifteen minutes at a medium heat, part of the time under glass. 

Serve as shown, with a little sweet chilli sauce. Leaves a wonderful smell in the kitchen for a couple of hours!

Chicken in a Black Bean Sauce