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.