Stir Fried Chicken in Black Bean Sauce
Elevate your weeknight dinners with this flavorful Stir Fried Chicken in Black Bean Sauce, a perfect harmony of savory, aromatic, and vibrant ingredients. Delight in tender strips of marinated chicken stir-fried to golden perfection, paired with crisp bell peppers and onions, all coated in a rich, umami-packed sauce made from fermented black beans, garlic, ginger, soy sauce, and oyster sauce. This quick and easy stir-fry comes together in under 35 minutes, making it both convenient and impressive. Garnished with fresh spring onions, it's ideal served over steamed rice or noodles for a complete, restaurant-quality meal at home. Perfect for lovers of Chinese-inspired flavors, this dish is a healthy and customizable feast that never fails to impress.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 2 tablespoons Fermented black beans
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Cornstarch
- 1 cup Chicken stock
- 3 tablespoons Vegetable oil
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Onion, sliced
- 2 stalks Spring onions, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Slice the chicken breast into thin strips, about 1-inch wide.
In a bowl, mix the chicken with 1 tablespoon of soy sauce, cornstarch, and a pinch of black pepper. Set aside to marinate for 10 minutes.
Rinse the fermented black beans under cold water to remove excess salt, then mash them lightly with the back of a spoon.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, oyster sauce, and chicken stock to create the sauce base. Set aside.
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat.
Add the marinated chicken and stir-fry for 3-4 minutes, until the chicken is browned and nearly cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of oil. Stir-fry the minced garlic, ginger, and mashed black beans for 30 seconds until fragrant.
Add the sliced red and green bell peppers and onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the chicken to the wok and pour in the sauce mixture. Stir well to combine.
Let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning with salt and black pepper if needed.
Garnish with chopped spring onions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 5286 mg | 230% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 16.4 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 245 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2537 mg | 54% | |
*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.
