Chicken with Black Bean Sauce is a classic dish showcasing fermented black beans’ rich, savory taste. This recipe features tender pieces of chicken stir-fried with aromatic garlic, ginger, and bell peppers, all coated in a robust black bean sauce that’s both umami-packed and slightly spicy. Ideal for those who appreciate the depth of Chinese flavors, this dish is a wonderful addition to any meal, offering a satisfying blend of tastes and textures.
AuthorSusan LeeCategoryChicken, Chinese, Main Course, Stir-FriesDifficultyIntermediateMarinate the Chicken:
Optional: Marinate the chicken pieces in a mixture of 1 tablespoon soy sauce and 1 teaspoon cornstarch for 15-30 minutes.
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until cooked through. Remove the chicken and set aside.
Cook the Vegetables:
Add the remaining oil to the wok. Stir-fry the bell pepper and onion for a few minutes until they start to soften. Add the garlic and ginger, cooking until fragrant.
Add the Black Beans and Sauces:
Stir in the fermented black beans, soy sauce, oyster sauce, rice wine, and sugar. Cook for a minute to blend the flavors.
Combine Chicken and Sauce:
Return the chicken to the wok. Add the chicken broth and bring the mixture to a simmer.
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken.
Finish and Serve:
Season with salt and pepper to taste. Garnish with green onions. Serve hot with steamed rice.
Ingredients
Directions
Marinate the Chicken:
Optional: Marinate the chicken pieces in a mixture of 1 tablespoon soy sauce and 1 teaspoon cornstarch for 15-30 minutes.
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until cooked through. Remove the chicken and set aside.
Cook the Vegetables:
Add the remaining oil to the wok. Stir-fry the bell pepper and onion for a few minutes until they start to soften. Add the garlic and ginger, cooking until fragrant.
Add the Black Beans and Sauces:
Stir in the fermented black beans, soy sauce, oyster sauce, rice wine, and sugar. Cook for a minute to blend the flavors.
Combine Chicken and Sauce:
Return the chicken to the wok. Add the chicken broth and bring the mixture to a simmer.
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken.
Finish and Serve:
Season with salt and pepper to taste. Garnish with green onions. Serve hot with steamed rice.
