by Merrilees Parker

A popular and easy stir-fry, chicken and black bean sauce is a great midweek supper.

Main course


You can freeze chicken breasts, well wrapped to keep out any air, for up to 3 months.


Skinless breasts are marketed as the 'healthy' option and the lack of skin needs to be compensated for during cooking - either by cooking the breasts in liquid, wrapping them in something whose fat will baste the meat, such as Parma ham, or coating them with a sauce. Alternatively cut into strips or cubes and stir-fry, or drop into a simmering broth and poach for a few minutes. When roasting, it's best to keep the skin on to prevent the meat from drying out.