For final recipe

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2-4 people with tortillas or rice pancakes

Calories: 590

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A delicious favourite in our house, quick and healthy, this chicken is half-Chinese in its nature and half-Indian; that’s where you get Chindian!  Black bean sauce forms its base, but the chilies, black pepper, and fresh coriander are definitely what makes it yum!  Perfect for kids when served on a tortilla or rice pancake!


• 3 halves boneless chicken breast (about 300g), cubed
• 1 tablespoon light soya sauce
• 2 teaspoons sugar
• ½ teaspoon red chili, ground or crushed chilies (or to taste) Click here to buy Keya Crushed Chilies
• ¼ teaspoon black pepper, freshly ground
• salt to taste

For Sauce:
• 2 tablespoons ready black bean sauce Click here to buy my favorite sauce from Amazon
• ½ teaspoon vinegar

• 8 cloves garlic, minced
• ½ cup bok choy, thinly sliced (keep leaves and stalk separate)
• ½ cup Chinese cabbage, thinly sliced
• 1 green onion, thinly sliced in rings
• 3-4 tablespoons fresh coriander/ cilantro
• ¼ cup roasted peanuts, lightly crushed
• ¼ teaspoon salt
• 2 teaspoons peanut oil or vegetable oil Click here to buy peanut oil



1. Combine chicken breast, with soya sauce, sugar, ground red chili and black pepper in a bowl. Mix well and set aside.
2. Chop and prepare vegetables and herbs.
3. Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat until hot.
4. Add garlic and stir fry for 2 minutes. Spread chicken in the skillet without overlapping. Stir fry chicken until nicely brown on all sides about 5-6 minutes. Check if pieces can be cut with a spatula to confirm chicken is cooked.
5. Add black bean sauce and vinegar and sauté for 2 minutes.
6. Add bok choy stalk, Chinese cabbage, and green onions and saute for 2-3 minutes. Now add the remaining bok choy leaves, cilantro, peanuts, and salt.
7. Garnish with peanuts and cilantro (fresh coriander.) Serve with tortillas or rice pancakes.


Critical Ingredients:

The chicken is critical, and the bok Choy and Chinese cabbage are nice.  Sometimes I just use everyday green cabbage for the veggies. You can even add some sliced baby corn, but the idea is for the chicken not to be overpowered by the vegetables.  No coriander? Use parsley! If you don’t have black bean sauce, use black beans and some oyster sauce. Prefer more heat? Add chopped green chilies to turn up the intensity!


Chindian Peanut Chicken Roll

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