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Member recipe

Yellow Bean Chicken

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(4 ratings)

Member recipe by


Serves 4

A tasty classic Chinese takeaway dish, now guilt free!

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  • 1/2 tsp sesame oil, or 1-2 sprays of oil
  • Chicken breast, in bite-size pieces
  • 100g (stir fry) veg (your choice - I like peppers, mushrooms and carrots)
  • Handful of cashew nuts, optional
  • For the sauce
  • 40g yellow bean sauce (such as Amoy's - try Asian stores)
  • 2 tsp (low salt) soy sauce
  • 1 tsp rice wine vinegar
  • Approx 100ml water
  • To serve
  • Boiled (wholegrain) basmati rice, or egg noodles


    1. Heat your oil or oil sprays in a wok or frying pan on medium heat. When hot enough, add the chicken and stir fry till browned all over.
    2. Add the veg and cook for about 5 mins.
    3. Meanwhile, mix the yellow bean and soy sauces, and rice wine vinegar in a little jug. Then stir enough water to give a nice thin sauce, though you could use less if you like thicker, stickier sauces.
    4. Pour the sauce into the wok and toss the chicken and veg around till it is well mixed in. Cook for about another 5 mins till the chicken is cooked, and the veg is tender but still with a little crunch
    5. Toss in some cashew nuts if you like them, and stir then through the veg for a minute to heat through.
    6. Serve with rice or egg noodles - why not try making some egg fried rice for a real Chinese feast?

Comments, questions and tips

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5th Jan, 2020
I made a lot more sauce, about 3 times as much. I toasted my cashew first.
3rd Apr, 2014
Really enjoyed this recipe. Must say I used standard Soy instead of the low salt version but it was certainly tasty, particularly with the added crunch of the cashew nuts. Very quick and easy.
1st Nov, 2009
Thanks! The recipe also works well without the soy sauce if your trying to watch your salt intake.
31st Aug, 2009
i love this recipe, tasty, easy and quick.
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