Baked Bean Chicken with Tomatoes and Potatoes

Gluten-free    No-added-salt    No-added-egg    Dairy-free
baked bean chicken with tomatoes and potatoes


  • 1/2 onion, chopped
  • 50 g chicken breast meat (cut into small chunks, marinated with light soya sauce, sugar and corn flour)
  • 3-4 cherry tomatoes, cut into half
  • 1 can of baked beans (125g)
  • 1 potato, cubed



  • 2 tbsp tomato ketchup
  • Dash of salt and sugar
  • Water


Stove or oven method:

Heat up wok with oil. Stir fry chicken lightly. Dish up and set aside.

Sautee onion until transparent.

Add in potatoes and water. Cover with lid and cook for a while.

Open lid and add in tomatoes, baked beans and seasonings. Mix well, cover with lid and cook with medium heat for a while.

Add in chicken and mix well. Serve.​​

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