Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons fermented black beans, rinsed and mashed
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/2 cup chicken broth or water
1 teaspoon cornstarch dissolved in 2 tablespoons water
Salt and pepper to taste
Green onions for garnish
1
Marinate the Chicken:
Optional: Marinate the chicken pieces in a mixture of 1 tablespoon soy sauce and 1 teaspoon cornstarch for 15-30 minutes.
2
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.
3
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.
4
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.
5
Combine Chicken and Sauce:
Return the chicken to the wok. Add the chicken broth and bring the mixture to a simmer.
6
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken.
7
Finish and Serve:
Season with salt and pepper to taste. Garnish with green onions. Serve hot with steamed rice.
Ingredients
1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons fermented black beans, rinsed and mashed
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/2 cup chicken broth or water
1 teaspoon cornstarch dissolved in 2 tablespoons water
Salt and pepper to taste
Green onions for garnish
Directions
1
Marinate the Chicken:
Optional: Marinate the chicken pieces in a mixture of 1 tablespoon soy sauce and 1 teaspoon cornstarch for 15-30 minutes.
2
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.
3
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.
4
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.
5
Combine Chicken and Sauce:
Return the chicken to the wok. Add the chicken broth and bring the mixture to a simmer.
6
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken.
7
Finish and Serve:
Season with salt and pepper to taste. Garnish with green onions. Serve hot with steamed rice.
