Chicken in Black Bean Sauce
Succulent, flavor-packed, and ready in just 35 minutes, Chicken in Black Bean Sauce is a Chinese-inspired stir-fry that will transport your taste buds straight to a bustling Asian street market. Tender chicken thighs are marinated in soy sauce and Shaoxing wine, then stir-fried with crisp bell peppers, onions, and the bold umami of fermented black beans. A tantalizing sauce made from chicken stock, oyster sauce, and a touch of sugar ties it all together, resulting in a richly savory dish with a hint of sweetness. Fragrant garlic, ginger, and sesame oil layer in irresistible aromatics, while a garnish of fresh scallions adds a pop of color and crunch. Perfect served over fluffy jasmine rice, this quick and easy dish is guaranteed to become your favorite weeknight dinner. Keywords: Chicken in Black Bean Sauce, Chinese stir-fry, fermented black beans, easy chicken recipes, quick weeknight meals.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 2 tbsp Cornstarch
- 2 tbsp Soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 3 tbsp Vegetable oil
- 2 tbsp Fermented black beans
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, finely chopped
- 1 medium Onion, sliced
- 1 medium Green bell pepper, chopped
- 1 medium Red bell pepper, chopped
- 150 ml Chicken stock
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 1 tsp Sesame oil
- 2 Scallions, sliced
- 4 cups Cooked jasmine or white rice (for serving, optional)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Add the cornstarch, soy sauce, and Shaoxing wine to the chicken. Mix well, cover, and marinate for 15 minutes.
Rinse the fermented black beans under cold water, then coarsely chop them and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken to the wok in a single layer and cook for 3-4 minutes until browned but not fully cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry the minced garlic, ginger, and fermented black beans for 30 seconds until fragrant.
Add the sliced onion, green bell pepper, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the chicken to the wok and stir to combine with the vegetables.
In a small bowl, mix the chicken stock, oyster sauce, and sugar. Pour this mixture into the wok and stir to coat everything evenly.
Reduce the heat to medium and let the sauce simmer for 3-4 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
Drizzle the sesame oil over the dish and give it a final stir.
Garnish with sliced scallions and serve hot over cooked jasmine or white rice, if desired.
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 330.1 g | 120% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 21.9 g | ||
| Protein | 175.8 g | 352% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 328 mg | 25% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2807 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
