Seared strips of chicken with crunchy bamboo shoots and water chestnuts in a savoury black bean sauce.

  • Put the ginger, garlic, Marmite and half the black beans into a small food processor or blender and blend until fairly smooth, adding a little water if necessary.
  • Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat.
  • Add the onion and fry for 5 minutes, adding a little water if needed. 
  • Stir in the black bean paste, soy sauce, 300ml stock and the remaining black beans and simmer for 10 minutes or until thickened.
  • Meanwhile, place a large non-stick wok over a high heat. 
  • Spray with low calorie cooking spray, add the chicken and cook for 6-7 minutes. 
  • Transfer the chicken to a plate.
  • Spray the wok with more low calorie cooking spray, add the carrot, red pepper and a little water and stir-fry for 3 minutes. 
  • Add the spring onions, bamboo shoots and water chestnuts and cook for another 2 minutes.
  • Add the chicken and the black bean sauce to the wok along with the remaining stock, season with pepper and bring to a simmer. 
  • When the chicken is cooked through, serve hot with rice.