Chicken with Black Bean Sauce

Name: Chicken with Black Bean Sauce
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4
Ingredients: 2 chicken breasts; 1 green bell pepper; 1 red bell pepper; 3 slices ginger; 3 cloves garlic cloves; 3 scallions; 3 tbsp fermented black beans; 5 tbsp water; 3 tsp cornstarch; 3 1/3 tbsp cooking oil; 2 tsp light soy sauce; 1 tbsp Shaoxing wine; 1/2 tsp sugar; 1/4 tsp salt

This quick Chinese chicken stir-fry is savory, aromatic, and packed with the bold flavor of fermented black beans. Tender marinated chicken, bell peppers, ginger, garlic, and scallions come together in a glossy sauce that is perfect with steamed rice.

Servings4 Portions

Prep Time35 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

chicken breasts
2
green bell pepper
1
red bell pepper
1
ginger
3 slices
garlic cloves
3 cloves
scallions
3
fermented black beans
3 tbsp
water
5 tbsp
cornstarch
3 tsp
cooking oil
1 tbsp
light soy sauce
2 tsp
Shaoxing wine
1 tbsp
sugar
0.5 tsp
salt
0.3 tsp

Step-by-Step Instructions

Slice the chicken breasts into thin, bite-size pieces. In a bowl, combine the chicken with 3 tbsp water, cornstarch, 1 tsp cooking oil, and light soy sauce. Mix until the chicken absorbs the liquid, then marinate for 30 minutes.

Prepare the aromatics and vegetables while the chicken marinates: slice the ginger, mince or slice the garlic, separate the white and green parts of the scallions, and cut the bell peppers into bite-size pieces. Lightly rinse the fermented black beans if they are very salty, then drain well.

Heat a wok over high heat until very hot and just starting to smoke. Add about 2 tbsp cooking oil and swirl to coat the surface. Spread the chicken in a single layer and sear for about 30 seconds per side, just until opaque. Transfer the chicken to a plate.

Reduce the heat to medium and add the remaining cooking oil. Stir-fry the ginger for 10-15 seconds, then add the garlic, scallion whites, and fermented black beans. Cook for another 30 seconds, stirring constantly so the aromatics do not burn.