Chicken with Yellow Bean Sauce

Nutrition per serving

Calories 1087 kcal
Protein 96.5 g
Carbs 101.7 g
Fats 30.8 g
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Login Green Onions/Spring Onions or Scallions (including tops and bulb)
Login Garlic
Login Ginger
Login Chicken Thigh
Login Cornstarch (Corn flour)
Login Egg Noodles
Login Soy Sauce (tamari)
Login Vinegar, Rice
Login Sesame Oil
Login Olive Oil
Login Broccolini (tenderstem)
Login Yellow Bean Sauce


  1. Finely slice the spring onion.
  2. Peel/ finely dice the garlic and ginger.
  3. Slice the chicken into thin strips.


Cooking Instructions

  1. Bring a medium pot of lightly salted water to boil. Add the noodles and cook for 4 minutes. Add the tenderstem broccoli 2 minutes toward the end of cooking the noodles. Drain and return to the pot in cold water.
  2. Put the chicken in a bowl with the cornflour and a pinch of salt. Mix to coat.
  3. Heat ½ a tbsp of oil in a frying pan over medium heat. Add the chicken and cook for about 4 minutes until crispy and cooked through. Remove to a bowl and set aside.
  4. To make the sauce, in a small bowl, combine the soy, rice vinegar, yellow bean sauce and 2 ½ tbsp of water.
  5. In the same pan, heat ½ tsp of sesame oil over medium heat. Add the white part of the spring onion, ginger and garlic and cook for a minute. Return the chicken to the pan with sauce and mix well to combine. Finally, add the drained noodles/tenderstem and continue to cook until warmed through.
  6. Serve in a bowl with the green part of the spring onion sprinkled over the top.


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