Recipe - Chicken In Black Bean Sauce

Chicken in black bean sauce is a delicious and simple dish to make at home, bringing restaurant-style Chinese stir-fry to your table. Bursting with garlic, bell peppers, and bean sprouts, this dish combines the savory flavors of fermented black beans with tender chicken for a meal that’s both satisfying and quick to prepare. Serve it over steamed rice or noodles for a complete and delightful dinner experience.

Ingredients

For the Chicken Marinade:

1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp rice wine or dry sherry
1 tsp sesame oil

For the Black Bean Sauce:

2 tbsp fermented black beans, rinsed and mashed
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sugar
1 tsp cornstarch mixed with 2 tbsp water (for thickening)
1/4 cup (60 ml) chicken broth or water

For the Stir-Fry:

2 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, sliced
2 cloves garlic, minced
1 tsp ginger, minced
2 green onions, chopped (optional)

To Serve:

Steamed rice or noodles

Preparation and Cooking Time

Total Time: Approximately 30-35 minutes

Preparation Time: 15-20 minutes
Cooking Time: 15 minutes

Method

- In a large bowl, combine soy sauce, cornstarch, rice wine, and sesame oil.

- Add the sliced chicken to the bowl, stirring to coat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.

- In a small bowl, mash the fermented black beans with a spoon.

- Add soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and chicken broth to the mashed beans. Stir until well combined.

- In a separate bowl, mix cornstarch and water to form a slurry. Set aside.

- Heat vegetable oil in a large skillet or wok over medium-high heat.

- Add the bell peppers and onion to the skillet. Stir-fry for about 3-4 minutes until they begin to soften.

- Add the minced garlic and ginger, and stir-fry for another 30 seconds until fragrant.

- Add the marinated chicken to the skillet. Stir-fry for 4-5 minutes until the chicken is cooked through and no longer pink.

- Pour the prepared black bean sauce over the chicken and vegetables. Stir well to combine.

- Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens and coats the chicken and vegetables evenly.

- Transfer the chicken in black bean sauce to a serving dish.

- Sprinkle with chopped green onions if desired.

- Serve hot with steamed rice or noodles.