Name: Chicken with Black Bean Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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

CategoryChicken, Chinese, Main Course, Stir-FriesDifficultyIntermediate

Yields4 Servings

Prep 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

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.

Ingredients