Black Bean Sauce Chicken
Easy and quick Black Bean Sauce Chicken brings a mouthwatering meal to the table in less than 20 minutes. It's savory, semi-spicy, and absolutely delicious served with a bowl of steamed rice or noodles.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz skinless, boneless chicken breast, cut into bite-sized cubes
- 1 tablespoon Chinese rice wine or sherry
- 1 teaspoon cornstarch
- 2 1/2 tablespoons oil
- 1 inch piece of fresh ginger (peeled and sliced into thin pieces)
- 3 cloves garlic (finely minced)
- 2 tablespoons fermented black beans (douchi, rinsed and coarsely chopped)
- 1/2 small green bell pepper (deseeded and cut into pieces)
- 1/2 small red bell pepper (deseeded and cut into pieces)
- 2 dried red chili (deseeded and cut into pieces)
- 1/2 small onion (quartered)
- salt to taste
- 2 teaspoons soy sauce
- 1 tablespoon sugar
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- 1
Marinate the chicken breast with Chinese rice wine (or sherry) and cornstarch for 10 minutes, then set aside.
- 2
Combine all the sauce ingredients in a small bowl, mix well, and set aside.
- 3
Heat a wok or skillet with 1/2 tablespoon of oil over high heat. Add the chicken breast and stir-fry until it is half-cooked or the surface turns opaque. Remove from the pan and set aside.
- 4
Heat the remaining 2 tablespoons of oil in a wok or skillet over high heat. Add the ginger and garlic, and stir-fry until golden brown. Stir in the fermented black beans, green and red bell peppers, red chili, and onion. Continue to stir-fry for 1 to 2 minutes, until aromatic
- 5
Return the chicken to the wok or skillet and stir for 1 minute to blend well with the other ingredients. Add the sauce and continue stirring until the chicken is cooked through. Season with salt to taste. Dish out and serve immediately with steamed rice.