Stir-Fried Chicken with Hot Bean Paste

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

You’ll love this easy little stir-fry with some steamed rice; it’s a quickie after a hard day at the office. The addition of the hot bean paste really adds to the complexity of flavour in this stir-fry.


  • 350 g (12 oz) free-range or organic chicken thigh fillets, skin on, cut into bite-sized pieces
  • 2 tablespoons hot bean paste
  • 2 tablespoons vegetable oil
  • 1 long red chilli, finely chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon shaoxing
  • 120 g ( oz) snow peas (mangetout), trimmed
  • 1 tablespoon yellow bean soy sauce
  • ½ teaspoon sea salt
  • 1 teaspoon sugar
  • 125 ml (4 fl oz/¾ cup) fresh chicken stock
  • 1 spring onion (scallion), finely chopped


Heat a wok until it is just smoking. Add the oil and, when hot, stir-fry the chicken in batches until the meat begins to brown. Add the chilli, ginger and hot bean paste and stir-fry until fragrant. Deglaze the wok with shaoxing and then add the snow peas, soy sauce, sea salt and sugar. Add the stock and simmer for 2–3 minutes, or until the sauce has reduced and the chicken is tender. Stir in the spring onion to serve.