Chicken Meatballs & Capsicum (Pepper) Stir-Fry In Black Bean Sauce Recipe

Chicken Meatballs & Capsicum (Pepper) Stir-Fry In Black Bean Sauce Recipe


  • 1 small brown onion, peeled & roughly diced
  • 1 red capsicum (pepper), cut into large squares
  • Cooking oil
  • 500g/1 pound of mince chicken
  • 1/2 tsp salt
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 Tbsp dry breadcrumbs
  • 1/4 cup black bean sauce
  • 1/2 cup water
  • 1 Tbsp sweet soy sauce

  1. Prepare the onion and capsicums and set aside.
  2. Lightly greased the pan.
  3. For the chicken meatballs:
  4. In a mixing bowl, add chicken mince, salt, light soy sauce, sesame oil and breadcrumbs. Knead the meat dough until pliable.
  5. Wet your hand and roll a tablespoon of the meat dough into a ball and repeat this step to the remaining meat dough.
  6. Heat up a greased stir fry pan over a medium flame. Brown the meatballs until all surfaces have turned golden brown (do not need to cook through). Remove from the pan and set aside.
For the stir-fry:
  1. In the same pan, add 2 teaspoons of oil in the pan over heat over medium heat.
  2. When the oil is hot, add onion and capsicum and sauté for a minute. Remove from the pan.
  3. Turn the heat over to low, add black bean sauce and ½ cup water onto the pan and stir until well combined.
  4. Add the chicken meatballs and stir until well combined. Cover the pan with a lid and allow the meatballs to simmer over low-medium for 3 minutes.
  5. Check to ensure the chicken meatballs are cooked through. If not, cover the pan with a lid again and simmer for another minute or two. Note - add 2 Tablespoons of water at a time should the sauce reduced to the extent of the sauce starts to stick to the pan.
  6. Add the onion and capsicum back to the pan and add sweet soy sauce. Stir until well combined and heat through. Check for taste and adjust with more salt/soy sauce/sweet soy sauce.
  7. Serve with steam rice. Enjoy!

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