Time is not my friend recently and I really don’t have the luxury to play in the kitchen for hours. I always get interrupted with Harry’s requests or Daniella’s and Luka’s needs. I only recently learned, that to keep my family fed and happy I don’t have to spend hours in the kitchen. There are so many things in the grocery store making cooking much easier! One of them is my new favourite LEE KUM KEE Black Bean Garlic Sauce.
We all love Chinese food. We often get take away (maybe a bit too often). And we all have our favourites: I love king prawns in black bean sauce (I am very much of a seafood person), Edward’s one is beef with ginger and spring onions or mixed seafood crispy fried noodles, Luka adores sweet and sour chicken. But we always like to taste each others dishes.
We are lucky enough to have Chinese supermarket not too far from our house. We like going there occasionally, as they have a big variety of seafoods, meats, noodles soup that we always buy- it’s really really tasty – much nicer than, for example, Maggi soup or any other cheap from Tesco or Asda supermarkets) and other lovely items that we love testing. So when we went there couple of weeks ago, LEE KUM KEE Black Bean Garlic Sauce somehow caught our attention. We bought it.
Being honest, we bought and forgot about this sauce. It was lying in the cupboard for a couple of weeks with no use. But the day has come, when I run out of ideas of what to make for dinner. Had to be something quick and tasty. That’s when I came up with the idea. I just got some chicken breasts from the shop, everything else I had at home, so this was my dinner:
- 700g chicken breast (could also be beef or seafood)
- 1 red and 1 green pepper (could be both red or both green, depending on what you have at home)
- 2-3 spoons of Rice Wine (not a big problem if you don’t have it)
- 1 spoon of corn starch (don’t worry if you don’t have)
- LEE KUM KEE Black Bean Garlic Sauce
- Olive oil
That’s how I made it:
- Cut chicken breasts, peppers and onions into chunks
- Heat the olive oil in a skillet over medium-high heat.
- Mince garlic and mix it with the chicken. Put all in the frying pan.
- When chicken is half way cooked, add onions and peppers
- Towards the end, add 1 spoon of LEE KUM KEE Black Bean Garlic Sauce and Rice Wine. Mix well and taste. Add more sauce if needed or a little water if too much. The sauce is pretty salty, be sure not to add too much. I don’t even add any extra salt to the dish.
- Mix 1 spoon of corn starch with 1 spoon of water (stir it well) and add to your dish. It will give a thicker texture.
- Boil some rice on the side and your dish is done!
My family really really liked it! I will certainly make it again very soon, probably I will try with king prawns this time. It was just as good as Chinese take away food! And so much cheaper. 🙂 If you like spicy, you can also add some chillies, I am sure they would make the whole thing even better!