Chicken and prawn stir-fry recipe

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This isn't strictly authentic but the flavours of the black bean sauce, Chinese 5-spice and plenty of chilli are irresistible.

For the stir-fry

1 x 1.3kg/2.8lbs free-range chicken, boned and skinned, or 2 chicken breasts, 2 thighs and 2 drumsticks, boned and skinned
45 ml sunflower oil
4 garlic cloves, chopped
1 x 10cm/4inch root ginger, peeled and sliced or grated
2 tbsp black bean sauce
0.5 tsp Chinese 5-spice
60 ml Shaoxing wine or dry sherry
30 ml soy sauce
0.5 tsp salt
1 tsp sugar
1 red (bell) pepper, sliced
2 red chillies, sliced
100 g green beans, topped and tailed and cut in half
100 g mangetout
100 g button mushrooms, sliced
100 g raw peeled prawns
100 g bean sprouts
1 tbsp cornflour, mixed with a little water
30 g coriander (cilantro), roughly chopped
1 bunch spring onions, trimmed and sliced diagonally

To serve

Cut the chicken into finger-sized pieces.
Heat 3 tablespoons of the oil in a wok over a high heat. Add the garlic and ginger and stir-fry until fragrant and golden.
Add the black bean sauce, Chinese 5-spice, Shaoxing wine or sherry, soy sauce, salt, sugar and chicken, then fry until the chicken is browned but not fully cooked through. Remove the chicken pieces with a slotted spoon and keep them warm.
Add a little more oil if needed, then the red pepper, chillies, green beans, mangetout and mushrooms.
Cook for a minute or so, then put the chicken back in the wok and add the prawns, bean sprouts and 100ml/3.3fl oz of water. Let the mixture bubble, add the cornflour paste and cook until the chicken is cooked through and the sauce has thickened to a silky, clear honey-like consistency that clings to the chicken.
Stir in the coriander and spring onions and remove from the heat.
Serve with steamed jasmine rice and chilli oil or soy sauce.

This recipe is from Rick Stein at Home by Rick Stein (BBC Books, £26). Photography by James Murphy.

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