Chinese Chicken with Leeks and Black Beans
Experience bold, aromatic flavors with this Chinese Chicken with Leeks and Black Beans recipe—a fast and flavorful stir-fry perfect for weeknight dinners. Tender, marinated chicken thighs are seared to perfection and paired with the distinct umami depth of fermented black beans, the subtle sweetness of leeks, and the warming notes of garlic and ginger. Rounded out with a savory blend of soy sauce, oyster sauce, and a splash of Shaoxing wine, this dish boasts complex flavors in just 30 minutes. Finished with a drizzle of sesame oil and fresh green onions, this Asian-inspired recipe is ideal served over steamed rice for a satisfying, restaurant-quality meal at home. Perfect for those seeking authentic Chinese cuisine that’s easy to prepare and brimming with character.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 large stalks Leeks
- 2 tablespoons Fermented black beans
- 3 medium Garlic cloves
- 1 inch Fresh ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 0.25 teaspoons White pepper (optional)
- 2 stalks Green onions
- 0.5 teaspoons Sesame oil
Instructions
Slice the chicken thighs into thin, bite-sized strips and place them in a bowl.
In a small bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of water to form a marinade. Pour the marinade over the chicken, stir to coat, and let sit for 10 minutes while preparing the other ingredients.
Rinse the fermented black beans in cold water and drain well. Roughly chop them and set aside.
Trim and thoroughly wash the leeks. Slice them into thin diagonal pieces, about 1/4 inch thick.
Mince the garlic and fresh ginger, and slice the green onions into 1-inch pieces.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine, and 1/4 teaspoon of white pepper (if using). Set aside.
Heat a wok or large skillet over medium-high heat until hot, then add 1 tablespoon of vegetable oil.
Stir-fry the marinated chicken for 2-3 minutes until almost cooked through. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok and add the minced garlic, ginger, and fermented black beans. Stir-fry for 30 seconds until fragrant.
Add the sliced leeks to the wok and stir-fry for 2-3 minutes until they start to soften.
Return the chicken to the wok, along with the sauce mixture. Stir everything together and cook for another 2-3 minutes, ensuring the chicken is fully cooked and the sauce evenly coats the ingredients.
Stir in the green onions and drizzle with sesame oil. Give it a final toss and remove from heat.
Serve hot with steamed rice and enjoy!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 628 mg | 13% | |
*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.
